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A    BOOK   FOR    EVERYBODY. 


THE 


AMERICAN  FRUIT-BOOK; 


CONTAINING 

DIRECTIONS  FOR  RAISING,  PROPAGATING  AND  HANAGLNO 
FRUIT  TREES.  SHRUBS  AND  PLANTS, 

WITH  A  DESCRIPTION  OF  THE 

BEST  VARIETIES  OF  FRUIT, 

INCLUDING 

NKW    AND    VALUABLE    KINDS. 

WITH 

NUMEROUS  ENGRAVINGS  OF  FRUITS,  TREES,  INSECTS.  GRAFT- 
ING, BUDDING,  TRAINING,  &c.  &c. 

BY  S.   W.    COLE, 

KOITOR    OF    THE    NEW    ENGLAND     FARMER,    LATE    EDITOR    OF    THE    BOSTOV 

CULTIVATOR,    AUTHOR    OF    THE    AMERICAN    VETERINARIAN,    AND 

FORMERLY   EDITOR   OF   THE   YANKEE   FARMER,  AND 

farmer's   JOURNAL. 


NEW    YORK: 
A.  0.  MOORE,   AGRICULTURAL  BOOK  PUBLISHER, 

(late  0.  M.  8AXT0N  &  00.,) 

NO.    140    FULTON    STKEET. 
18  5  8. 


Entered  according  to  Act  of  Congress,  in  the  year  1849,  by 

S.  W.    COLE, 

In  the  Clerk's  Office  of  the  District  Court  of  the  United  States 
for  the  District  of  Massachusetts. 


Mr.  Ehnst,  of  Cincinnati,  O.,  has  politely  furnished,  for  this 
work,  a  list  of  fruits  adapted  to  that  section. 

Mh.  Elliott,  of  Cleveland,  O.,  has  furnished  a  list  adapted 
to  that  region,  selected  for  this  work,  by  Prof.  Kirtlaxd  and 
himself;  for  which  we  are  under  great  obligations.  When  their 
opinions  var}',  the  preference  of  each  is  indicated  by  his  initial. 

The  above' are  two  distant  and  prominent  sections  in  the  West. 

We  copy  the  list  of  Mr.  Barry,  of  Rochester,  X.  Y.,  from  the 
Genesee  Farmer. 

The  Engravings  in  this  work  have  been  done  by  Mr.  S.  E. 
Brown,  a  skilful  artist. 

We  have  occasionally  made  remarks  on  the  hardiness  of  fruits 
in  Maine,  as  we  have  a  specimen  orchard  there,  where  we  try 
many  varieties. 

The  outlines  of  apples  and  of  pears  contain  the  name  within 
them,  excepting  when  two  outlines  are  connected,  and  then  they 
are  marked  in  the  outline,  or  pointed  out  in  the  context.  The 
outlines  of  cherries  include  numbers,  correspondent  with  the 
number  of  the  fruit  they  represent. 


Stereotyped    by 

GEORGE     A.    CURTIS; 

KBW  ENGLAND  TYPE  AND  STEREOTYPB  FOCNDBBY, 

BOSTON. 


PREFACE. 

In  our  early  childhood,  we  joyfully  foa.sled  on  fruits,  both 
wild  and  cultivated,  and  from  thai  lime  we  have  regarded  ihem 
as  "pleasant  to  the  sight  and  good  for  food,"  ranking  among  the 
most  delightful  and  valuable  productions  of  the  earth. 

la  our  boyhood,  we  anxiously  watclied  the  newly  hearing  trees, 
and  became  familiar  with  hundreds  of  varieties  of  fruits,  and 
could  select  each  from  a  promiscuous  heap,  and  define  its  name, 
character,  and  location.  This  early  discipline  of  the  mind  has 
been  highly  advantageous  ;  and  ihe  love  of  fruits,  and  a  pleasure 
in  their  cultivation,  have 

"  Grown  with  our  growlli  and  siren^ilicneJ  with  our  strength :  " 

and  the  subject  never  tires,  as  it  is  rich  in  variety,  vast  in  extent, 
and  every  season  brings  somelhing  fresh  and  interesting,  as  new 
fruits  are  continually  springing  into  existence. 

We  have  long  conducted  journals  in  which  fruits  have  been 
a  conspicuous  subject,  and  this  has  opened  a  wide  acquaintance, 
and  an  extensive  correspondence  and  interchange,  with  numerous 
fruit  growers,  in  different  parts  of  the  country  ;  and  our  observa- 
tions, when  visiting  orchards  and  fruit  gardens,  have  afforded  us 
peculiar  advantages,  in  seeing  trees  in  various  locations,  and 
under  different  management.  We  have,  also,  constantly  in- 
spected one  of  the  largest  markets,  in  a  region  of  ihe  greatest 
variety  and  extent  of  fruit  culture  —  a  wide  tiehl  of  experiments 
«>n  natives  and  exotics  —  and,  owing  to  varying  seasons,  and 
precarious  crops,  inviting  productions  from  all  parts  of  the 
country. 

The  exhibitions  of  the  Massachusetts  Horticultural  Society, 
one  of  the  most  enlightened  and  eflicient  associations  in  the 
world,  we  have  long  examined  ;  and  we  gratefully  acknowledge 
the  politeness  of  officers  and  members  of  this  association,  lor 
numerous  favors.  By  the  perusal  of  the  various  agricultural  ^nd 
horticultural  journals,  we  have  been  apprised  of  all  new  and 
excellent  fruits  produced  in  different  sections,  and  the  prevalent 
opinions  concerning  them. 

These  advantages,  with  diligence  and  zeal  in  turning  them  to 
account,  with  our  own  practice  from  early  life,  in  the  pleasant 
pursuit  of  growing  fruits,  and  in  raising  and  managing  trees  in 
the  nursery  and  orchard,  may  justify  us  in  offering  this  work,  as 
the  result  of  long  experience  and  extensive  observation,  combined 
with  tlte  opinions  of  a  great  many  of  the  most  intelligent  fruit 
growers,  and  able  pomologists,  in  the  country. 

Our  object  has  been,  to  furnish  a  book  adapted  to  the  wants, 
and  within  the  means,  of  every  fainilv  in  the  country  —  cmphal- 
1* 


VI  PREFACE. 

ically  a  work  for  the  million  —  containing  all  the  practical  '^ 
information  necessarj'^  for  the  production  and  successful  manage- 
ment of  trees,  and  the  selection  of  the  best  varieties  of  fruit, 
in  order  to  excite  greater  attention,  both  in  cultivator  and 
consumer,  in  raising  more  and  superior  fruits,  and  in  their 
extensive  use  as  wholesome  food,  an  improving  ingredient  in 
various  culinary  preparations,  and  not  only  a  harmless,  but  a 
healthful  luxury.  It  will  be  found  valuable  in  the  family,  as  a 
branch  of  science,  far  more  useful  than  subjects  that  are  foreign 
to  the  practical  purposes  of  life. 

Nearly  every  variety  of  excellent  fruit  is  cultivated  in  this 
region.  For  the  peculiar  character  of  new  kinds,  in  distant 
parts  of  the  country,  and  some  others  adapted  to  particular  loca- 
tions, we  rely  on  judicious  cultivators  in  such  sections,  and  our 
authorities  are  often  quoted. 

This  manual  has  been  condensed  from  a  collection  of  materials 
sufficient  for  several  volumes,  containing  the  substance  of  the 
whole.  This  has  been  a  more  laborious  task  than  the  prepara- 
tion of  a  voluminous  work. 

A  prominent  feature  is  a  preference  for  native  fruits  ;  and 
we  have  introduced  many  new  and  valuable  kinds,  a  number  of 
which  (some  of  the  highest  rank)  have  never  been  known  to  the 
public,  excepting  by  our  distributions  and  notices. 

We  have  endeavored  to  discriminate  between  fruits  that  are  ^ 
excellent,  indifferent,  and  poor.  It  avails  but  little,  to  give 
hundreds  of  kinds,  all  "excellent"  —  "fine"  —  "desirable,"  &c., 
when  not  one-fourth  are  worth  cultivating.  It  leads  the  inex- 
perienced into  a  labyrinth  of  confusion,  vexation,  and  disap- 
pointment. 

Although  this  book  is  of  humble  pretensions,  both  in  size  and 
price,  yet,  owing  to  its  comprehensive  style,  and  economical 
arrangement,  it  contains  a  large  amount  of  matter,  describing  the 
most  valuable  fruits,  with  a  discriminating  view  of  some  of  less 
importance,  and  a  cautionary  account  of  a  few  that  have  acquired 
a  name  beyond  their  merits. 

A  work  of  this  character  is  verj'  liable  to  criticism,  as  fruits 
vary*  greatly,  from  climate,  season,  location,  soil,  management, 
and  various  incidents  ;  tastes,  also,  vary  materially.  We  give 
general  characteristics  and  habits,  aware  that  there  are  many 
exceptions.  ^ 

We  shall  be  happy  to  receive  opinions  on  any  subject  in  this 
work,  confirmatory  or  exceptive.  Also,  specimens  of  fruits, 
scions,  &c.,  of  new  and  decidedly  superior  varieties,  from  any 
section  of  this  country,  or  from  more  distant  regions,  will  be 
very  acceptable,  and  duly  acknowledged. 


Chelsea  and  {Qxiincy  Hall)  Boston. 


S.  W.  COLE. 


-     ACKNOWLEDGMENTS. 

We  have,  at  various  periods  of  our  life,  received  inslruclion 
from  numerous  works,  domestic  and  foreign,  on  the  subjects 
embraced  in  this  wori\  ;  but  in  its  immediate  preparation,  we 
have  depended  —  next  to  our  own  experience  and  observation  — 
mostly  on  the  intelligent  cultivator  and  able  pomologist  of  the 
present  time,  and  on  recent  works  of  the  highest  authority,  a  few 
of  which  we  name :  — 

Fruit  and  Fruit  Trees  of  America,  by  A.  J.  Downing,  New- 
burg,  N.  Y. 

The  Grape,  by  J.  F.  Allen,  Salem,  Ms. 

Magazine  of  Horticulture,  (monthly,)  by  C.  M.  Hovey,  Cam- 
bridge, Ms. 

Horticulturist,  (monthly,)  by  A.J.  Downing. 

Insects  Injurious  to  Vegetation,  by  Dr.  T.  W.  Harris,  Cam- 
bridge, Ms. 

New  England  Fruit  Book,  by  the  late  Robert  Manning, 
revised  by  .lohn  M.  Ives. 

Fruits  of  America,  (bi-monthly,)  colored  engravings,  by  C. 
M.  Hovey. 

Family  Kitchen  Garden,  by  Roljert  Buist,  Philadelphia,  Pa. 

Western  Farmer  and  Gardener,  formerly  by  Rev.  H.  W. 
Beecher. 

Albany  Cultivator,  Horticultural  Department, by  J.  J.  Thomas. 

American  Agriculturist,  by  A.  B.  Alien. 

Genesee  Farmer,  Horticultural  Department,  by  P.  Barry. 

Ohio  Cultivator,  by  T.  M.  Bateham. 

Report  of  the  Ohio  Fruit  Convention,  prepared  by  F.  R.  Elliott. 

Prairie  Fanner.  Ill,  by  J.  S.  VVright,  and  J.  A.  Wight. 

New  England  Farmer,  Old  Series. 

Boston  Cultivator. 

Massachusetts  Ploughman,  by  Wm.  Buckminster. 

Farmer's  Monthly  Visitor,  by  ex-Governor  Hill. 

Maine  Farmer,  by  Dr.  Holmes. 

Michigan  Farmer,  by  Rev.  W.  Isham. 

Besides  the  above,  we  have  added  to  our  means  and  sources  oi 
"information,  by  access  to  all  the  agricultural  and  horticultural 
journals  throughout  the  country,  as  well  as  many  which  are  pub- 
lished abroad,  including  various  books  which  have  appeared 
since  the  present  era  of  agricultural  and  horticultural  improve- 
ment. 

We  are  indebted  to  numerous  fruit-growers,  and  nurserymen, 
for  various  favors,  such  as  specimens  of  fruit,  scions,  trees,  vines, 
plants,  &c.;  for  the  conmiunication  of  facts  and  opinions,  person- 
ally, by  correspondence,  or  through  the  public  journals  ;  and  to 
many  whom  we  have  visited,  for  an  exhibition  of  their  orchards 
and  fruit  gardens,  and  for  the  detailed  accounts  of  their  experi 
meats  and  observations  with  which  they  have  kindly  favored  us 


8 


ACKNOWLEDGMENTS. 


To  have  inserted  the  names  of  the  numerous  class  ahove 
named,  together  with  such  compliments  as  they  deserved  for 
their  generosity,  their  skill  and  interest,  in  this  noble  science, 
would  have  required  an  amount  of  room,  which,  though  cer- 
tainly well  employed,  would  not,  perhaps,  have  been  so  useful  to 
the  general  reader,  as  the  matter  which,  thereby,  must  have  been 
excluded. 

We  give  a  few  names,  mostly  as  a  matter  of  economy  as  to 
room,  saving  us,  through  the  worii,  frequent  repetitions  of  the 
whole  address.  This  we  have  done,  generally,  without  per- 
mission ;  but  we  would  simply  remark,  that  no  gentleman  is 
responsible  for  any  views  which  we  have  expressed  ;  as,  in  his 
particular  location,  as  well  as  from  other  varying  circumstances,  he 
may  have  found  different  results  from  those  which  we  have  given. 


Allen,  J.  F.,  Salem,  Ms. 

Barker,  Dr.  S.  A.,  McConnels- 
ville,  O. 

Barry,  P.,  Rochester,  N.  Y. 

Beecher,  Rev.  H.  W.,  Brook- 
lyn, N.  Y.,  late  of  Indiana. 

Buist,  Robert,  Philadelphia,  Pa. 

Brinckle,  Dr.  W.  D.,    "       ■" 

Byram,  H.  P.,  Bradenshurg,Ky. 

Cabot,  Joseph  S.,  Salem,  Ms. 

Colton,  Samuel, Worcester,  Ms. 

Darling,  N.,  New  Haven,  Ct. 

Downing,  A.  J.,  Newburg,N.Y. 

Downing,  C,  "  "   " 

Dodge,  A.  W.,  Hamilton,  Ms. 

Eaton,  L.  C,  Providence,  R.  I.^ 

Earle,  John  Milton,  Ed.  Spy,' 
Worcester,  Ms. 

Elliott,  F.  R.,  Cleveland,  O. 

Ernst,  A.  H.,  Cincinnati,  O. 

Fowler,  S.  P.,  Danvers,  Ms. 

French,  B.  V.,  Braintree,  Ms. 

Goodale,  Stephen  L.,  Saco,  Me. 

Haggerslon,  David,  late  far- 
mer and  gardener  to  J.  P. 
Cushing,  Esq.,  Watertown. 

Harkness,  Edsom,  Peoria,  111. 

Hall,  Moses,  Portland,  Me. 

Harris,  Dr.  T.  W.,  Cambridge, 
Ms. 

Hodge,  Benj.,  Buffalo,  N.  Y. 

Holmes,  Dr.  E.,  Winthrop,  Me. 

Hovey,  C.  M.,  Cambridge. 

Humrick house,  T.  S.,  Coshoc- 
ton, O. 


Ives,  J.  M.,  Salem,  Ms. 
Johnson,  Otis,  Lynn,  Ms. 
Kirtland,  Dr.J.P.,Cleveland,0. 
Kittredge,    Dr.    Rufus,   Ports- 
mouth, N.  H. 
liittle,  Henry,  Bangor,  Me. 
Longworth,  N.,  Cincinnati,  O. 
I.ovitt,  J.,  •2d.,  Beverly,  Ms. 
Macondry,  F.  W.,  Dorchester, 

Ms. 
Manning,  Robert,  Salem,  Ms. 
Newhall,  Cheever,  Dorchester, 

Ms. 
Pike,  A.,  Watertown,  Ms. 
Pinneo,  J.,  Hanover,  N.  H. 
Pond,  S.,  Cambridgeport,  Ms. 
Reeves,  S.,  Salem,  N.  J. 
Richards,  E.  M.,  Dedham,  Ms. 
Shurtleff,  Dr.  S.  A.,  Brookline, 

Ms. 
Springer,    Rev.     C,    Meadow 

Farm,  O. 
Tabor,  D.,  Vassalborough,  Me. 
Teschemacher,J.E., Boston, Ms. 
Thomas,  David,  Aurora,  N.  Y. 
Thomas,  J.  J.,  Macedon,  N.Y. 
Walker,  Samuel,  Roxbury,  Ms. 
Wendell,  Dr.  H.,  Albany,'N.Y. 
Wight,- Dr.  E.,  Dedham,  Ms. 
Wilder,  M.  P.,  Dorchester,  Ms. 
Weller,  Dr.  Sidney,  Brincknev- 

ville,  N.  C. 
Williams  &  Son,   A.  D.,  and 

A.  D.  Jr.,  Roxbury.  Ms. 


INTRODUCTlOxN,  OR  EXPLANATORY. 


Fruits  are  generally  described  in  familiar  langxiage ;  a  fe\v 
technical  terms,  only,  are  used. 

The  position  of  fruits,  as  represented  by  engravings,  is  stem 
upward,  as  it  usually  hangs  on  the  tree  ;  yet,  in  description,  the 
stem  end  is  called  the  base  or  bottom,  as  it  is  next  to  the  branch 
or  tree,  and  the  blossom  end  is  called  the  top,  summit,  crown, 
apex,  or  eye. 

Sizes  are  expressed  by  comparative  terms  ;  as,  extremely  large 

—  very  large  —  large  —  rather,  or  tolerably  large  —  large  medial 

—  medial  —  small  medial  —  rather  small  —  small  —  very  small  — 
extremely  small.     These  form  a  gradation  of  sizes. 

Forms  of  fruit  are  multifarious,  varying,  all  the  way,  from  one 
extreme  to  another.  The  following  figures  and  remarks  will  aid 
the  inexperienced. 

Round.  This  simple  form  is  most  common  to  fraits,  and  other 
substances.  It  is  the  basis  on  which  other  forms  are  calculated. 
Figure  1.  White  Muscadine  Grape.  Slight  deviations  are 
Roundish,  as  t!ie  peach  on  page  17S. 

Appleform  is  the  most  common  modification  of  the  circle. 
The  base  or  stem  end  is  the  larger.    Fig.  2.     Baldwin  Apple. 


Fig.  1. 


Fi?.  4. 


Round. 


Appleform. 


Pear  form. 


Oval. 


Pearform,  or  Pyriform,  is  the  reverse  of  appleform,  as  the 
oase  is  the  smaller.  Fig.  3.  Andrews  Pear.  Pears  generally 
taper  more  to  the  small  end  than  apples. 

All  other  Forms  are  modifications  of  these  three  leading  forms. 

Oval,  the  circle  modifie<l  or  elongated  lengthwise.  Fig.  4. 
Smith's  Orleans  Plum  ;  White  Muscat  Grape. 

Flat,  the  circle  elongated  crosswise.  Fig.  5.  Briggs's  Auburn 
Apple,  Rambo  Apple. 

Oblong,  the  height  f^reater  than  the  diameter.  Fig.  6.  Porter 
Apple  ;  Coe's  Golden  Drop  Plum  ;  Portugal  Quince. 


INTRODUCTION,    OR    EXPLANATORY. 
Fig.  5.  Fig.  6.  Fig.  7.  Fig.  8. 


Flat.  Oblong.  Ovate  Obuvate. 

Ovate,  the  form  of  an  eg^ ;  the  base  the  larger  end.     Fig.  7. 
Williams  Apple  ;  High  Bush  Blackl)erry  is  long-ovate. 

Obovate,  ovate  form  reversed.  Fig.  8.  Osborn's  Summer  Pear  ; 
Blue  Imperatrice  Plum  ;  Cranberry,  page  279. 

Conical,  tapering  much,  and  straighlly,  or  nearly  so.  to  the  top 
or  calyx.     Fig.  9.     Burr's  New  Pine  Strawberry. 

Tur6ma^e,  top-shaped.     Fig.  10.     Dearborn's  Seedling  Pear. 
Fig.  9.       ^  Fig.  10.  Fig.  11.  Fig.  12. 


Conical.  Turbi7iate.        Heart-shaped.        Angular. 

Heart-shaped,  shape  of  a  heart.  A  form  peculiar  to  cherries. 
Fig.  11.     Elton  Cherry. 

Avs'idar,  elongated  diagonally;  one  side  the  lower,  the  other 
the  higher.     Fig.  12.     Newtown  Pippin. 

A  combination  or  modification  of  these  forms,  is  expressed  by 
a  combination  of  these  and  various  other  terms  ;  as,  roundish-flat, 
flattish-round,  flattish-conical,  roundish-conical,  oblong-conical, 
roundish-ovate,  oblong-ovate,  obtuse-pyriform,  acute-pyriform, 
obovate-pyriform,  turbinate-pyriform,  roundish-pyriform,  flattish- 
round  ish-conical,  roundish-acute-pyriform,  obtuse-heart-shaped, 
acute-heart-shaped,  roundish-heart-shaped,  &c.,  &c. 

Cahille-shaped,  proniinenily  ribl)ed  and  irregular. 

Ribbed,  having  moderate  protuberances  on  the  sides. 

Undulating  or  Waved,  having  very  gentle  swellings  on  the 
sides,  or  in  the  cavity  or  i>asin. 

Colors  of  fruit  are  described  in  terms  so  familiar,  that  they 
need  no  explanation.  They  should  represent  the  fruit  as  it  ap- 
pears when  ripe  or  perfect  for  use. 

The  Stem  is  also  called  ^talk,  and  the  hollow  in  which  it  ifl 
set  is  called 

Cavity,  which  is  of  various  forms. 


INTRODUCTION,  OR  EXPLANATORY.        XI 

The  Calyx  is  the  remains  of  the  blossom,  and  the  parts  of 
It  are  called  segments.    The  calyx  is  generally  in  a  depression  or 

Basin,  which  is  of  various  shapes,  and  is  smooth,  waved,  fur- 
rowed, plaited,  or  notched. 

Suture  is  a  hollow  or  furrow  in  stone  fruit,  extending  length- 
wise round,  nearly  round,  mostly  round,  half  round,  or  partially 
round  it.     It  is  peculiar  to  peaches  and  plums. 

The  Time  of  Ripening,  in  this  work,  refers  to  the  latitude  of 
Ms.,  or  this  region,  which  is  nearly  the  same  as  Central  and 
Western  N.  Y.,  Mich.,  and  Iowa.  In  the  Southern  parts  of  Me., 
N.  H.,  and  Vt.,  fruit  ripens  10  or  12  days  later ;  in  the  Northern 
parts  of  those  States,  3  or  4  weeks  later.  In  the  Southern  parts 
of  Ct.  and  N.  Y.,  and  Northern  parts  of  N.  J,,  Pa.,  O.,  111.,  Ind., 
&c.,  about  2  weeks  earlier.  In  Southern  N.  J.,  Pa.,  and  Central 
O.,  Ind.,  111.,  and  Northern  Mo.,  3  or  4  weeks  earlier.  The  time 
is  a  little  earlier  in  the  same  latitude  Westward.  Location  has 
great  effect.  (Page  61.)  The  lime  of  fruits,  of  other  sections, 
has  been  estimated  by  comparison  with  well  known  kinds. 
Mostly,  time  is  given  from  our  observation  for  several  years. 

Tables  of  Fruit,  pages  138,  175,  200,  220,  238.  'Common 
type,  dessert  fruit,  as  Williams  apple.  Italics,  cooking,  as  St. 
Lawrence.  Part  in  each  type,  for  both  purposes  ;  and  best  for 
that  indicated  by  the  first  type,  as  Foxmaling-,  best  for  the  des- 
sert ;  River,  best  for  cooking.  In  this  way,  it  may  be  shown  that 
a  fruit  is  almost-  wholly  for  one  purpose  or  the  other,  as  Sum- 
mer Pearma/T?,  mostly  for  the  table  ;  Red  Aslrachan,  mostly  for 
the  kitchen.  Fruits  equally  good  for  either  purpose,  have  Italics 
in  the  middle,  as  Cole's  Quince,  Monamei  Sweet'mg. 

In  the  column  Market,  the  fruits  are  numbered  as  preferred  for 
market,  as  1  the  best  kind,  2  the  next  best,  &c.  Tne  trees  are 
generally  vigorous  and  productive,  and  the  fruit  large,  fair,  of 
good  appearance,  or  showy,  and  the  quality  excellent,  or  tolera- 
bly good. 

In  the  column  Home  Use,  the  fruits  are  numbered  as  preferred 
for  the  private  garden  or  home  consumption.  They  are  of^superior 
quality,  but  not  always  large,  nor  are  the  trees  always  vigorous 
and  productive.  Some  kinds  are  good,  only  as  taken  from  the 
tree,  as  the  Early  Joe  apple,  and  some  are  too  tender  to  bear 
transportation  to  the  marKet,  as  FastolfT  Raspberry,  Coolidge 
Peach,  and  many  others. 

In  numbering  fruits,  both  for  vxarket  and  for  home,  care  has 
been  taken  to  select  such  as  ripen  at  different  periods,  so  that  an 
assortment  will  give  a  succession  through  the  season  of  that 
species  of  fruit.  In  selecting  the  best  apples  and  pears  for 
Su'.Timer,  Fall,  and  Winter,  those  for  each  season  are  marked 
distinctly. 

The  column  Quality,  shows  the  quality  of  fruit,  on  a  scale  from 
I  the  very  best,  to  10  the  poorest,  and  should  be  read  No.  1,  2, 


14  GENERAL   INDEX    TO    SUBJECTS. 

Cuttings,  propagation  by,  31. 

Currants,  nistory,  uses,  soil,  propagation,  culture,  &c.,  269  ;  in- 
sects, varieties,  270. 

Declension  of  fruits,  65.     Disbarking,  70. 

Dwarfing,  63 ;  effected  by  root  pruning,  by  transplanting,  by 

stocks,  67  ;  by  shortening-in,  183. 
Early  bearing,  67.     English  walnut,  286. 

Fig,  231,  282.     Filbert,  236. 

Fruits,  utility  of,  25  ;  profits  of,  27  ;  testing  fairly,  75. 

Pruitfulness,  to  induce,  67. 

Gathering  fruits,  79  ;  apples,  94  ;  pears,  150. 

Gooseberry,  history,  uses,  soil,  and  management,  272  ;  varieties, 
273. 

Grafting,  its  advantages,  time  for,  33  ;  subjects  for,  cutting  and 
saving  scions,  34  ;  cleft,  scarfing  the  stock,  36  ;  splice,  side, 
37  ;  crown,  saddle,  root,  33  ;  composition  for,  39  ;  composition 
cloth,  clay  for,  after  management,  40. 

Grafting  composition,  39. 

Grape,  history,  uses,  240  ;  soil  and  location,  propagation,  241  ; 
culture  and  manure,  243  ;  planting  in  vineyards  and  gardens, 
cultivation  under  glass,  244  ;  training,  245  ;  reduction  of  fruit, 
bleeding,  mildew,  248  ;  insects,  preserving,  249  ;  foreign,  250  ; 
native,  252. 

Inarching,  46  ;  to  save  girdled  trees  by,  71. 

Insects,  their  devastations,  72  ;  remedies,  73  ;  see  also  pages  87, 
eac.  ;   184,  &.C.  ;  204,  225. 

Labels,  of  various  kinds,  76. 
Laying  in  trees  by  the  heels,  49. 
Layering,  31.     Lemon,  285.     Lime,  285. 
Location,  efiects  of,  60. 

Manures,  52  ;  compost  for  all  kinds  of  trees,  liquid,  53  ;  efiects 

of  on  fruit,  62. 
Mulching,  50.     Mulberry,  287. 
Nectarines,  199. 
New  varieties  of  fruit  from  seed,  65. 

Olive,  historj'.  uses   varieties,  235.     Orange,  284. 

Packing  trees,  48. 

Peach,  histor}',  178  ;  uses,  soil,  and  location,  179  ;  propagation, 
180  ;  planting,  training,  and  pruning,  182  ;  wash,  184  ;  diseases 
and  insects,  134  ;  marks  of  distinction,  138  ;  varieties,  189  ; 
ornamental,  193  ;  tables  of  in  order  of  ripening  and  selection 
of  choice  kinds,  200,  201. 

Pear,  history,  &c.,  141;  uses,  soil,  and  location,  142  ;  propagation, 
143  ;  on  the  quince,  144  ;  planting,  145  ;  culture  and  manure, 
146  ;  pruning,  blight,  147  ;  imcertainty  of,  149  ;  gathering,  pre- 


GENEEAL   INDEX   TO    SUBJECTS.  15 

serving,  and  ripening,  150  ;  varieties,  150  ;  summer,  151  ;  fall, 
156  ;  winter,  170  ;  cooliing,  174  ;  tables  of  in  order  of  ripening 
and  selection  of  choice  kinds,  175,  176,  177. 

Plum,  history,  uses,  soil,  and  location,  propagation,  202  ;  plant- 
ing, culture,  manure,  and  pruning,  203  ;  curcuJio,  204  ;  black 
wart,  205  ;  varieties,  206  ;  ornamental,  219  ;  tables  of  in  order 
of  ripening  and  selection  of  choice  kinds,  220,  221. 

Pomegranate,  history,  286  ;  uses,  varieties,  287. 

Preserving  fruits,  79. 

Propagation,  see  seeds,  laj-ers,  cuttings,  grafting,  budding,  &c 

Pruning,  57. 

Quince,  history,  uses,  soil,  culture,  propagation,  training,  Slc.^ 
256  ;  varieties,  257  ;  ornamental,  259. 

Raspberry,  history,  uses,  274  ;  soil,  propagation,  cultivation,  &c., 

varieties,  275. 
Renovating  old  trees,  70.     Removing  large  trees,  51. 
Re-rooting,  47. 

Rose-bug  destructive  to  trees,  modes  of  destroying,  73. 
Rotation,  64. 

Scions,  cutting  and  preserving,  34. 

Scraping,  69. 

Seeds,  propagation  by,  31.  Cq 

Shaddock,  285.     Shellbark,  286.     Shepherdia,  288. 

Shortening-in,  a  mode  of  pruning,  68, 183.    Slitting  the  bark,  70 

Snakes  destroy  insects,  73. 

Soil  for  fruit  trees,  its  improvement  and  preparation,  23  •  its 

effects  on  fruit,  60. 
Stocks  and  their  effects,  59. 
Strawberry,  history,  productions,  uses,  soil,  and  manure,  261  ; 

propagation,  culture,  262 ;  constant  culture  on  the  same  land, 

condition  of  the  flowers,  263  ;  culture  of  pistillate  plants,  264  ; 

varieties,  265. 

Thinning  fruits,  62. 

Training,  various  modes,  54. 

Transplanting,  preparing  places  for  trees,  47 ;  taking  up  trees, 
puddling,  reducing  the  top,  packing,  43  ;  protecting  the  roots 
from  frost,  laying  in  by  the  heels,  setting,  49  ;  mulching,  water- 
ing, time  for  transplanting,  removing  in  summer,  50  ;  remov- 
ing large  trees,  transplanting  in  the  bud,  51. 

Trees,  to  protect  from  rabbits,  mice,  &c.,  71. 

Toads  destroy  insects,  73. 

Tobacco-water  for  destroying  insects,  73. 

Washing,  69.     Watering  trees,  50. 

Whale  oil  soap,  for  destroying  insects,  73. 

Wine,  manufacture  of,  78.     Whortleberry,  283. 

Wounds  of  trees,  composition,  and  a  mixture  for,  57. 

Yellows,  a  disease  in  the  peach,  184. 


INDEX  TO  FRUITS. 


Standard  names  in  Roman  letters ;  Synonyms  in  Italics, 


ALMONDS. 

Bitter, 2S4 

Common, 283 

Common  Sweet, 283 

Ladies'  Thin  Shell,  ....  283 
Long  Hard-Shell,  ....      283 

Soft-Shell  Sweet, 283 

Ornamental, 234 

APPLES. 

Alexander, 118 

American  Golden  Russet,  .  132 
American  Red  Janeating-,  .101 
Am.  Summer  Pearmain, .  .103 
Am.  White  Winter  Calville,  135 

Api  Petit, 130 

Aug-ust  Sweeting-,     ....    99 

Aunt  Hannah, 129 

Bailey's  Golden  Sweet,   .   .  123 

Baldwin, 128 

Bars, 104 

Beauty  of  Kent, 114 

Beauty  of  the  West,  .    .   .   .111 

Belmont, 121 

Belzer,  103  — Ben,  .   .   .   .119 

Benoni, 101 

Bevan — Sevan's  Favorite,   '99 

Black,  128 

Black  Gilliflower,     .    .    .   .126 

Blue  Pearmain, 120 

Boston  Russet, 135 

Bough, 99 

Boxford, 110 

Bracken 97 

Brabant's  Bellflower,  .  .  .129 
Bread  and  Cheese,  .   .    .    .116 

Briggs's  Auburn, 109 

Cabashea, 117 

Can, 132 

Canada  Renelte, 134 

Carthouse, 135 

Camfield, 137 

Cayuga  Red  Streak,   .    .    .120 


Chandler, 122 

Chapman's  Orange,  .    .    .   .111 

Cole's  Quince, 99 

Cooper, 114 

Cooper's  Russeting,     .   .    .  137 

Crimson  Pippin,-- 115 

Curtis's  Early  Stripe,  .  .  97 
Danvers  Winter  Sweet,  .  .  125 
Detroit,  115— Detroit,  ...  130 
Devonshire  Quarrenden,    .    98 

Domine, 131 

Double  Flowering  Crab, .   .137 

Douse, 112 

Dutch  Codlin, 109 

Dutch  Mignonne, 120 

Dutchess  of  Oldenburg,   .   .102 

Dyer, Ill 

Early  Harvest, 97 

Early  Joe, 105 

Early  Pennock, 104 

Early  Red  Margaret,  ...  98 
Early  Strawberry,  .  .  .101 
Early  Summer  Pearmain,.  103 
English  Russet,  ....  130 
English  Pearmain,     .    .    .  1 22 

Epse  Sweet, 125 

Esopus  Spitzenberg,     .   .   .129 

Eustis, 119 

Fairl)anks, 108 

Fall  Harvey, 117 

Fall  Pippin, 117 

Fall  Strawberry, Ill 

Fall  Wine, 109 

Fameuse, 118 

Flushing-  and  Kaighn's    .  130 
Spitzenberg,     .     .     .     .129 

Foundling, 100 

Garden  Royal, 106 

Gate  Apple, 121 

Gilpin, 135 

Gloria  Mundi, 122 

Golden  Ball, 120 

Golden  Pippin, 128 


INDEX    TO   APPLES. 


xvu 


Gtolden  Sweet, 102 

Grand  Sachem, ...;..  104 

Gravenstein, 110 

Groton, 100 

Hartford  Sweelina;,  .   .   .   .130 

Hagloe  Crab, 137 

Harrison, 137 

Haskell  Sweet, 103 

Hawley, 112 

Hawthornden, 113 

Hay's  Winter, 120 

Herfordshire  Pearmain,  .    .  122 
Hewe's  Virginia  Crab,    .   .  137 

Hos-pen, 114 

Holden  Pippin, 114 

Holland  Pippin, 110 

Howe  Apple, 104 

Hiibbardston  Nonsuch,    .    .113 

Hunt's  Russet, 132 

Hurlbut,  .    .  _ lis 

.Tersey  Sweeting, 110 

Jewell's  Red, 112 

Jonathan, 123 

Jones's  Pippin, 114 

Juneating, 97 

Kaighn's  Spitzenbers, .    .   .125 

King, T  ...  122 

Ladies'  Sweeting,     ....  132 

Lady  Apple, 130 

Large  Red  Siberian  Crab,  .  137 

hate  Baldxcin, 12S 

Late  Strawhcrry, Ill 

Leicester  Sweeting,  ....  130 

Leland  Pippin, 110 

Licland  Spice, 110 

Lincoln  Pippin, 104 

Little  Pearmain,  .    .    .    .    .132 

ijong  Pearmain, 114 

Long  Stem, 106 

Lowell, 109 

Lyman's  Large  Summer, .    .104 

Lyscom, Ill 

Magnolia, Ill 

Maiden's  Bl  ish, 113 

Male  Carle, 116 

Mannna  Bpjiv, 121 

Marston's  Red  Winter,    .    .12.5 
McLellau, 125 


Melon, 124 

Melviu  Sweet, 121 

Mexico, 105 

Michael  Henry  Pippin,   .   .  130 

Minister, 124 

Manomet  Sweeting, .  .  •  .102 
Monstrous  Pippin,  .  .  .  .122 
Moore's  Late  Sweet,    .   .   .131 

Moses  Wood, 110 

Mother, 115 

Murphy, 121 

Neter-fail, 136 

New  York  Spice, 110 

Newtown  Pippin, 133 

Newark  Sweeting-,  .  .  .  .137 
Newtown  Spitzenberg,    .    .  125 

Noclhead, " .    •    .112 

Norfolk, 136 

Northern  Spy, 134 

Norton's  Melon, 124 

Oaks  Apple 117 

Old  Nonsuch, 127 

Orange,  13&— Orange,.    .   .  109 

Orange  Sweet, 102 

on  ley  Pippin, 130 

Oslin, 100 

Osgood's  Favorite,  .    .    .   .Ill 

Oxeye, 122 

Pecker, 128 

Peck's  Pleasant 125 

Pennock's  Red  Winter,  .  .  128 
Pomme  de  Niege,    .    .    .    .113 

Pomme  Gris, 129 

Pomme  Royale, Ill 

Porter, 107 

Porter's  Sweeting,  .  .  .  .130 
Portsmouth  Sweet,   ....  122 

Pound  Roval, 120 

Pound  Royal, 109 

Prior's  Late  Red,    .    .    .    .127 

Prior's  Red, 127 

Pumpkin  Russet,     .    .    .    .115 

Pumpkin  Sweet, 115 

Putnam  Russet, 135 

Queen  Anne,  114,  Q.  Anne,  109 

Quince  of  Coxe, 115 

Rambo 116 

Ram's  Horns 113- 


XVlll 


mDEX   TO    APPLES,  APRICOTS,  ETC. 


Rainsdell's  Sweeting,  .    .    .118 

Rauie's  Janelte, 136 

Raule's  Jeiinetting,  .    .   .   .136 

Red  Astrachan, 9S 

Red  Canada, 127 

Red  Cheek, 113 

Red  Detroit 115 

Red  Jun eating,  ....  98 — 101 

Red  Q,uarrenden, 98 

Red  Russet,  ,  .  .  •  ...  131 
Red  Siberian  Crab,  .  .  .  .137 
Red  Shopshirevine,  ....    97 

Red  Streak, 137 

Ribston  Pippin, 126 

Ricfifield  Nonsuch 127 

Richardson, 103 

River^ 98 

Rhode  Island  Greening,  .   .123 

Rockrimmon, 136 

Romanite 116—135 

Ross  Nonpareil, 114 

Roxbury  Russet, 135 

Royal  Pearmain, 122 

Russet  Pearmain,    .   .   .    .132 

Sassafras  Sweet, 108 

Seaver  Sweet, 132 

Seek-no-further, 116 

Seek-no-further, lie 

Shawmut, 136 

Sheep  Nose, 132 

Shirley, 100 

Sine-qua-non, 103 

Smithfield  Spice, Ill 

SnoiD  Apple, 118 

Sops  of  Wine, 103 

Spice  Sweet, 102 

St.  Lawrence, 104 

Stevens's  Gilliflower,  .  .  .123 
Steele's  Red  Winter,  .  .  .128 
Striped  Shopshirevine,  .  .  97 
Summer  Bellflower, .  .  .  .104 
Summer  Pearmain,     .   .   .103 

Summer  Queen, 103 

Summer  Rose, 101 

Summer  Sweet, 97 

Summer  Sweet  Paradise,    .  109 

'Superb  Sweet, 107 

•Sutton  Beauty  130.  Swiiar.  126 


Sweet  Bough, 99 

Table  Greening, 137 

Tallow, 109 

Talman  Sweeting, ....  131 
Tewksbury  Winter  Blush,  .  136 

Thompkins, 112 

Tucker, 98 

Tufts 's  Baldwin, 107 

Twenty  Ounce, 120 

Vandevere, 122 

Waxen, 121 

Watermelon, 124 

Wells's  Sweeting, 124 

Weston, Ill 

Westfield  Seek-no-further,  .  127 
White  Bellflower,     .    .    .    .130 

White  Juneating, 97 

White  Pippin, 134 

White  Seek-no-further,  .  .130 
Williams,  Wms's  Favorite,  100 
Williams's  Early  Red,  .  .  100 
Wine,  108— Wine  of  Coxe,.  120 

Winesap, 130 

Winter  Nonsuch, 127 

Winter  Sweet  Paradise,  .  .  130 
Winlhrop  Greening,  .  .  .  104 
Winthrop  Pearmain,    .   .   .ill 

Win  Russet, 135 

Woodpecker, 128 

Woolman's  Long, 130 

YelloxD  Bough, 99 

Yellow  Bellflower,   .    .    .    .119 

Yellow  Harvest, 97 

Yellow  Siberian  Crab,     .   .  137 

APRICOTS. 
Breda, 261 

Brown's  Early, 260 

Dubois's  Early  Golden,    .   .  2^60 

Hemskirke, 2*60 

Large  Early, 260 

Moorpark, 260 

Newhall's  Early, 260 

Peach  —  Roman, 261 

BARBERRY, 287 

BLACKBERRIES,.  .  .  .  277 
BLUEBERRY, 288 


INDEX   TO    CHERRIES,    CURRANTS,  ETC. 


XiX 


CHERRIES. 

Allen's  Sweet  Montmorency, 

American  Amber, 

American  Heart, 

Apple, 

Baumanri's  May, 

Belle  de  Choisy, 

Belle  Magnitique, 

Bigarreau, 

Bigarreau  de  Mai, 

Black  Bigarreau,  of  Savoj'', . 

Black  Eagle, 

Black  Heart, 

Black  Tartarean, 

Bloodg-oocVs  Honey, .  .  .  . 
Bowyer's  Early  Heart,    .   . 

Burr's  Seedling, 

Carnation, 

Cleveland  Bigarreau,  .  .  . 
Coe's  Transparent,   .    .   .    . 

Common  Red, 

Davenport, 

Davenport's  Early,  .    .    .   . 

Doctor, 

Double  Heart, 

Downton, 

Downer,  Downer'' s  Late,  . 
Downing's  Red  Cheek,    .   . 

Early  Duke, 

Early  Richmond, 

Early  Purple  Guigne,  .   .   . 

Early  Virginia, 

Early  White  Heart,  .   .   .   , 

Elkhorn 

Elliott's  Favorite , 

Elton, 

English  Morello,   .    .    .    .    , 

Flesh-colored  Bigarreau,. 

Florence, 

Gridley, 

Holland  Bigarreau,  .   .   .   , 

Honey  Heart, 

Hyde's  Late  Black,  .  .   . 

Hyde's  Seedling,  .... 

Kentish, 

Kirtland's  Mary,  .   . 

Knight's  Early  Black, .  . 

Large  Red  Bigarreau    .  . 


237 

235 

230 

234 

227 

229 

237 

233 

227 

237 

231 

232 

229 

235 

229 

233 

234 

230 

228 

231 

229 

229 

227 

229 

230 

235 

,  231 

,  227 

,  231 

,  227 

.  231 

.  223 

,  236 

.  232 

.  229 

.  236 

.232 

.233 

.234 

.232 

.234 

.237 

.232 

.231 

.231 

.228 

.235 


Large,  Heart-shaped  Big- 
arreau,    232 

Late  Bigarreau, 235 

Late  Dirice, 236 

Late  Honey, 235 

Late  Kentish, 237 

Lemercier, 236 

Manning's  Late  Black     .    .  234 

May  Duke, 227 

Montmorency, 231 

Morello, 236 

Napoleon  Bigarreau,    .    .    .  234 

Ohio  Beauty, 223 

Oxkeart  of  Coxe, 230 

Plumslone  Morello,  ....  236 

Pie  Cherry,    . 237 

Richardson, 231 

Rockport  Bigarreau,  .  .  .  227 
Rodger's  Pule  Red,  .  .  .  234 
Rumsey's  Late  Morello,  .    .  236 

Sumner's  Honey, 228 

Sparhaick's  Honey,  ....  234 
Sweet  Montmorency,  .  .  .  237 
TradescanV s  Black  Heart,  .  236 
Warren's  Transparent,  .  .  237 
Wendell's  Mottled  Big,   .   .  236 

White  Bigarreau, 230 

White  Bigarreau,    ....  233 

White  Oxheart, 230 

While  Tartarean, 233 

Yellow  Spanish, 233 

Ornamental, 237 

CRANBERRY, 279 

CURRANTS. 

Black  Naples, 271 

Champagne, t    .  271 

Cherry, 271 

Common  Black, 271 

Knight's  Early  Red,  .  .  .271 
Knight's  Sweet  Red,  .  .  .271 
Large  Red  DiUch,   ....  270 

May's  Victoria, 271 

New  Wiite  Dutch,  .    .    .    .271 

Red  Dutch, 270 

White  Dutch 271 

Ornamental, 271 


FIGS,  various  kinds, 


282 


XX 


INDEX   TO    GOOSEBERRIES,   GRAPES,  ETC. 


GOOSEBERRIES. 

Crown  Bob, 

Early  Sulpliur,  ...... 

Parrow^s  Roaring  Ldon,    . 

Green  Walnut, 

Houghton's  Seedling,  .    .    . 

Keene's  Seedling, 

Meninges  Crown  Bob,  .  . 
Parkinson's  Laurel,  .    .    .    . 

Red  Champagne, 

Red  Warrington, 

Roaring  Lion, 

Venus, 

Whitesmith, 

Woodicard^s  Whitesmith.,  . 
Yellow  Champagne,    .    .    . 

GRAPES  — FOREIGN. 

Alicant, 

Black  Cluster, 

Black  Frontignan,  .  .  .  . 
Black  Hamburgh,     .    .    .    . 

Black  Lonibardy, 

Black  Prince, 

Boston, 

Charge's  Henling,    .    .    .    . 

Decan's  Superb, 

Early  White  Muscat,  .  .  . 
Early  White  Muscadine,    . 

Golden  Chaselas, 

Purple  Constantia,  .  .  .  . 
Purple  Hamburgh,  .  .  .  . 
Royal  Muscadine,     .    .    .    . 

Victoria, 

West's  St.  Peters,    .    .    .    . 

Wliite  Chaselas, 

White  Constantia,  .  .  .  . 
While  Frontignan,    .    .    .    ■ 

White  Muscat,  Alexandria, 

White  Muscadine,  Lindley, 

White  Muscadine,     .    .    .    . 

White  Sweetwater,   .    .    .    . 

GRAPES  —  NATIVE. 

Alexander's, 

American  Muscadine,  .    . 

Bland, 

Bland's  Virginia,    . 
Cape, 


274 
274 
274 
274 
273 
274 
274 
274 
274 
273 
274 
274 
274 
274 
274 


250 
252 
251 
250 
251 
250 
250 
251 
251 
252 
252 
251 
251 
250 
251 
250 
251 
251 
251 
251 
251 
252 
251 
252 


254 
254 


.  255 
.  254 


Catawba, 253 

Clinton, 254 

Diana, 253 

Elsinburgh, 255 

Halifax  Seedling, 254 

Herbemont, 255 

HerbemonVs  Madeira,    .   .  255 

Isabella, 253 

Lenoir, 255 

Limington  White,  ....  255 
Longicorth's  Ohio,   ....  255 

Missouri, 255 

Norton's  Seedling,  ....  254 
Norton's  Virs^inia,  ....  254 

Ohio,    .    .    .". 255 

Seedling  Schuylkill  Mas.  .  255 
Schuylkill  Muscadell,  .  .  .  254 
Shurlleff's  Seedling,  .  .  .  254 
White  Scuppernong,     .   .    .  254 

Winnie, 254 

Various  others, 255 

MULBERRIES, 287 

NECTARINE. 

Anderson's, 199 

Boston, 199 

Claremont, 199 

Downton, 199 

Early  Violet, 199 

Elruge, 199 

Hardwick's  Seedling,  .    .    .199 

Hunt's  Tawney, 199 

Hunt's  Early  Taxpney,  .  .199 
Large  Early  Violet,  .   .   .   .199 

Leicis, 199 

New  White, 199 

Perkins's  Seedling,  .    .    .    .199 

Violet  Hative, 199 

Violet  Aromatic, 199 

NUTS,  various  kinds,     .   .  286 

OLIVE, 285 

ORANGES,  LEMONS,   .285 
PEACHES. 

Allen, 195 

Batchelder, 196 

Bellegarde, 194 

Bergen's  Yellow, 195 


INDEX   TO    PEACHES    AND   PEAKS. 


XXI 


Blood  Cling, 198 

Brevoort, 194 

Briggs, 193 

Clarke, 194 

Coolidge, 191 

Coolidge's  Favorite,  .  .  .191 
Crawford's  Ear,  Melocoton,  193 
Crawford's  Early,  .  .  .  .193 
Crawford's  Late  Melocoton,  197 
Crawford's  Superb,  .  .  .  .197 
Cutter — Cutter's  Rareripe,  194 

Druid  Hill, 197 

Early  Chelmsford,    .   .   .   .190 

Early  Maiden, 190 

Early  Newinglon  Freestone,  1 92 
Early  Royal  George,  .  .191 
Early  Sweetwater,    .    .    .    .190 

Early  Tillotson, 190 

Early  Washington,  .  ,  .  .191 
Early  York,   .......  190 

Favoridfe, 196 

George  the  Fourth,  .    .    .   .192 

Gross  Mignonne, 192 

Haine's  Early, 192 

Hale's  Melocoton, 193 

Hall's  Down-Easter,    .    .   .196 

Hartshorn, •    .    .  195 

Hatch, 192 

Heath, 198 

Heath.  Clingstone,  .  .  .  .198 
Hill's  Zjemon  Rareripe,  .  .194 
Jaques,  Jaques's  Rareripe,    193 

Kenrick's  Heath, 197 

La  Grange, 198 

Large  Early  York,   .   .   .   .192 

Large  Early, 193 

Large  White  Clingstone,    .  195 

Late  Admirable, 196 

Late  Red  Rareripe,  .  .  .  .196 
Lemon  Clingstone,  .   .    .   .197 

Lincoln, 194 

Malta, 192 

Mammoth, 190 

Merriam, 197 

Monstrous  Cling, 198 

Monstrous  Pavie, 198 

Moore's  Favorite, 193 

Morris's  Red  Rareripe,    .    .192 


Morris's  White, 196 

Newman, 194 

NeiD  York  Rareripe,   .    .   .192 

Noblesse, 192 

Oldmixon  Clingstone, .  .  .196 
Oldmixon  Freestone,    .    .   .196 

Owen, 195 

Owen's  Lemon  Rareripe,  .  195 
Poole's  Large  Yellow,  .  .  198 
Prince's  Red  Rareripe,  .  .196 
Red-Cheek  Melocoton,    .   .  197 

Red  Magdalen, 191 

Red  Rareripe  —  Rose,.    .   .191 

Royal  George, I9i 

Royal  Kensington,  .  .  .  .192 
Smith's  Favorite,  ....  195 
Smock's  Freestone,  .   .    .   .198 

Strawberry, 191 

Tarbell, 194 

Tippecanoe, 198 

Tufts's  Early, 190 

Tufts's  Rareripe, 195 

Vanguard, 192 

Walter's  Early, 191 

White  Imperial, 191 

White  Rareripe, 196 

Yellow  Alberge, 193 

Yellow  Rareripe, 193 

PEARS. 

Abbot, 159 

Adams, 160 

Ananas, 159 

Andrews, 161 

Ambrette, 173 

Armory, 161 

Bartlett, 156 

Bell, 154 

Belle  et  Bonne, 160 

Belle  of  Brussels,      ....  154 

Belle  Lucrative, 158 

Beurre  de  Anjou, 167 

Beurre  de  Amalis 156 

Beurre  de  Aremberg,    .    .    .171 

Beurre  Bosc, 161 

Beurre  Diel, 169 

Beurre  de  Ranz, 173 

Beurre  Van  Marum,.     ,    .    .163 


XXll 


INDEX    TO    PEARS. 


Bezi  Blanc, 154 

Bezi  de  Montigny,    .    .    .    .163 

Bishop's  Thumb' 167 

Black  Pear  of  Worcester,    .  174 
Bleeker's  Meadow,   .    .    .    .167 

BloodjTood, 153 

Bon  Cretien  Pondante,    .    .163 

Bnug-ermester, 168 

Brandywine, 157 

Brocas  Bergamot,    .    .    .    .158 

Brown  Beurre, 163 

Butfum, 164 

Butter  Pear, 165 

Calhoun, 167 

(>apiumont, 163 

Capsheaf, 159 

Catalac, 174 

ChauiTiontel, 172 

Chelmsford, 161 

Citron  des  Carmes,  .    .   .    .151 

Clion,  .-; 168 

Columbia, 171 

Compte  de  Lamy,    .   .   .   .163 

Cross,  .    .    .    ; 171 

Gushing, 159 

Dearborn's  Seedling,    .   .   .155 

Dorr, 154 

Dix, 163 

Doyenne  Boussouck,    .   .   .  1 67 

Doyenne  Gris, 167 

Dunmore, •   .  159 

Duchess  de  Angouleme,  .    .  170 

Easter  Bergamot, 174 

Easter  Beurre, 173 

Edwards's  Elizabeth,  .    .    .160 

Echassery, 173 

Eycwood, 160 

Figue, 167 

Flemish  Beauty, 160 

Pondante  de  Automnc,   .   .  153 

Forelle, 170 

Frederic  de  Wurtemberg,   .  158 

Fulton, 164 

Gaiisel's  Bergamot,  ....  158 

Gibson, 161 

Glout  IVIorceau, 173 

Golden  Beurre,  of  Bilboa,   .  1:')7 
Gray  Doyenne 1C.7 


Manners, 157 

Hancon's  Incomparable,.    .  167 

Harrison  Fall, 174 

Harvard, 159 

Heathcot, 162 

Henry  Fourth, 159 

Hull,    . 160 

Iron, 174 

Jalousie,      163 

Jargonelle, 152 

July  Pear, 152 

Julienne, 154 

King  Edward, 163 

Knight's  Monarch,    .    .    .  •  173 

Lawrence, 173 

UEpcrgne, 159 

Leech's  Kingsessing,  .    .    .159 

Lewis, 171 

Long  Green, 159 

Louise  Bon  de  Jersey,  .   .   .  162 

Madeleine, 151 

Marie  Louise, 164 

M'Laughlin, 170 

Monsieur  le  Clure,  .   .   .   .168 

Mouth  Water, 159 

Moyamensing, 153 

Muscadine, 156 

Muskingum, 153 

Napoleon, 166 

New  York  Red  Cheek, .       .  1 62 
Oliver's  Russet,    ...       .  163 

Onondaga, 165 

Osband's  Summer,   .   .       .  152 

Osborn, 155 

Oswego  Beurre,     ...  169 

Owen, 174 

Paradise  de  Automne,  .    .   .160 

Passe  Colmar, 172 

Petre, 164 

Pound, 174 

Pratt, 157 

Prince's  St.  Germain,   .    .    .170 
Queen  ofthe  Low  Countries,  167 

Read^s  Seedling, 169 

Rostiezer, 154 

Rousselet  de  Rheims,  .    .    .160 

Seckel, 162 

Stevens's  Genesee,    ....  157 


INDEX  TO  FEARS  ANE  PLUMS. 


XXlll 


St.  Gkrmain 170 

St.  Gliislain, 157 

St.  Michael, 165 

Striped  Madeleine,   .   .   .   .151 

Sugar  Top, 152 

Summer  Doyenne,  .  .  .  .151 
Summer  Frank  Real,  .  .  .154 
Summer  St.  Michael,  ...  151 
Summer  Virgalien,  .  .  .152 
Surpass  Virgalieu,   .    .   .    .162 

Swan's  Orange, 165 

Thompson, 167 

Trescott, 158 

Trout, 170 

Tyson, 154 

Urbaniste, 166 

Uvedale's  St.  Germain,  .  .174 
Van  Mons  Leon  le  Clerc,  .  167 
Vicar  of  Winkfield,  .  .  .  .168 
Virgalieu,  Virgoulouse,     .  165 

Verte  Longue, 157 

Wadleigh, 154 

Washington, 157 

Watertown, 163 

White  Doyenne, 165 

Wilbur, 157 

Wilhelmine, 173 

Williams's  Early,  .  .  .  .160 
Williams's  Bonchretien,     .  156 

Windsor, 154 

Winter  Frank  Real,     .    .    .174 

Winter  Nelis, 172 

Zoar  Seedling, 152 

PLUMS. 

Apple, 210 

Apricot, 209 

Autumn  Gage, 217 

Austrian  Uuetsche,  ....  209 

Bingham, 217 

Bleecker's  Gage, 214 

Bleeckers  Scarlet,   .   .   .    .217 

Blue  Imperatrice, 218 

Bolmar, 210 

Bradshaw, 215 

Caledonian, 215 

Cherry, 206 

Cloth  of  Gold, 209 


Coe's  Golden  Drop,  .    .    .    .219 

Coe's  Late  Red, 219 

Columbia, 216 

Cooper's  Red, 214 

Corse's  Admirable,  ....  21S 
Corse's  Field  Marshal,  .  .  210 
Corse's  Nota  Bene,  .   .   .   .217 

Cruger's  Scarlet, 211 

Damson, 217 

Dana's  Gage, 215 

Denniston's  Superb,  .    .    .    .211 

Diapree  Rouge, 216 

Diamond, 216 

Domine  Dull, 217 

Drap  d'Or, 209 

Duane"s  Purple, 210 

Duane's  Purple  French,.    .210 

Early  Genesee, 206 

Early  Orleans, 207 

Early  Royal, 210 

Early  Scarlet, 206 

Early  Yellow, 206 

Frost  Gage, 219 

Frost  Plum,  .    .   .    .    .    .    .219 

German  Prune, 209 

German  Prune, 217 

Goliath, •    .   .    .213 

Green  Gage 211 

Henrietta  Gage, 207 

Horse  Plum, 213 

Hudson  Gage, 203 

Huling's  Superb, 215 

Ickworth's  Imperatrice,  .   .219 

Ida  Green  Gage, 212 

Imperial  Gage, 213 

Imperial  Lilac, 216 

Imperial  Ottoman,    ....  208 

Isabella, 214 

Italian  Damask, 209 

Jaune  Hative, 206 

Jefferson, 215 

Large  Early  Black,  .  .  .215 
Large  Early  Damson,  .  .213 
Lawrence's  Favorite,   .   .   .212 

Lombard 217 

Louis  Philippe, 215 

Lovett's  Late  Long  Blue,  .  218 
Manning's  Long  Blue,     .   .  219 


XXIV      INDEX  TO  PEARS,  QUINCES,  KASP.,  STRAWB. 


M'Laughlin, 209 

Mhnms, 216 

?«Iorocco, 209 

Nectarine, 215 

New  Early  Orleans,    .   .    .  207 
Orange,  214  — Peach,  .   .    .207 

Pond's  Seedling, 209 

Prince's  Imperial  Gage.  .    .213 
Prince's  Yellow  Gage,    .    .  203 

Prune  Peche, 207 

Purple  Egg  Plum,    .    .    .   .216 

Purple  Favorite, 216 

Purple  Gage, 212 

Quetsche, " 209 

Red  Diaper, 216 

Red  Gage, 212 

Red  Magnum  jBonwn,  214,216 

Reine  Claude, 211 

Reine  Claude  Violeite,    .    .  212 

Roval, 217 

Rovale  de  Tours, 207 

Royal  Hative, 210 

Roe's  Autumn  Gage,  .  .  .217 
Schenectady  Catharine,  .    .213 

Semiana, 217 

Sharp's  Emperor, 217 

Smith's  Orleans, 214 

6t.  Catharine, 219 

Sweet  Damson, 213 

Siceet  Prune, 209 

Violet  Perdrigon,    .   .    .    .214 

Washington, 210 

VVashin?ton  Seedling, .    .    .211 

While  Gage, 213 

White  Magnum  Bonura,  .210 
White  Primordian,  ....  206 
WilmoVs  Early  Orleans,  .  207 
Yellow  Egg  Plum,   .   .   .   .  210 

Yellow  Gage, 208 

Yellow  Perdrigon,  .  .  .  .209 
Ornamental, 219 

POMEGRANATE,  .  .  .  286 
aUINCES,  various  kinds.  257 

RASPBERRIES. 
American  Black,  ...       .  276 

American  Red, 277 

American  White, 277 


Black  Raspberry, 276 

Col,  Wilder, 277 

Common  Red, 277 

Cushing, 277 

Fastolff, 277 

Franconia, 276 

New  Red  Anticerp,  ....  276 
Nottingham  Scarlet,  .  .  .277 
Ohio  Ever-hearing — Ohio, .  276 

Orange, 277 

Red  Antwerp, 276 

Thimbleberry, 276 

True  Red  Antwerp, ....  276 

Victoria, 277 

Yellow  Antwerp,   W.  Ant.,  276 

SHEPHERDIA, 288 

STRAWBERRIES. 

Alpine, 268 

Black  Prince,  B.  Imperial,  267 

Boston  Pine, 266 

British  Queen, 268 

Burr's  New  Pine, 268 

Bush  and  Running,    .   .   .  268 

Dundee, 269 

Duke  of  Kent, 266 

Early  Virginia,  265  —Eton,  267 

Fay's  Seedling, 268 

HoVey's  Seedling:,  ....  266 
Hudson,  266  — Hudson,.  .267 
Hudson  Bay,  267  — Iowa,  .268 
Jenney's  Seedling,  ....  267 
Keene's  Seedling,  ....  267 
Large  Early,  L.  E.  Scar.,  265 

Late  Scarlet, 267 

Methven  Castle,  M.  Scarlet,  267 

Mulberry, 268 

Myatt's  Deptford  Pine,    .    .  269 

Neck  Pine, 267 

Profuse  Scarlet, 269 

Prolific  Hauthois,  ....  268 
Richardson's  Seedlings,  .   .  268 

Ross's  Phoenix, 267 

Stoddard's  Red  Alpine,  .  .  268 
Swainstone's  Seedling,  .  .  267 
Warren's  Seedling,  .  .  .  267 
Willey,  266.     Wood,  ...  268 

WHORTLEBERRY,    .   .288 


AMERICAN  FRUIT  BOOK. 


UTILITY  OF  FRUITS. 


In  the  whole  routine  of  cultivation  —  and  it  is  all  delight- 
ful —  there  is  no  department  more  pleasing  or  useful  than 
Fruit  Growing ;  and  our  advantages,  in  this  country,  for  its 
production,  are  varied  and  extensive.  With  due  attention, 
we  can  have  a  great  variety  of  the  most  delicious  fruits ; 
and  the  trees,  with  their  beautiful  bloom,  luxuriant  foliage, 
and  rich  and  gorgeous  crops,  are  among  the  most  ornamen- 
tal scenery. 

Good  fruit  is  a  great  luxur}',  in  which  we  may  freely 
indulge,  not  only  with  mipunity,  but  with  advantage  as  to 
health  as  well  as  pleasure.  It  forms  a  wholesome  suste- 
nance, and  lessens  the  excessive  use  of  various  articles  of 
diet,  the  too  free  use  of  which  tends  to  inflammations,  fevers, 
dyspepsia,  constipation,  apoplexy,  gout,  jaundice,  and  a  host 
of  other  ills.  In  numerous  instances,  violent  diseases,  and 
almost  hopeless  cases  of  chronic  complaints,  have  yielded  to 
the  constant  use  of  fruits. 

The  vast  amount  of  unhealthy  meats,  from  the  sudden 
change  of  filthy  matters  to  slaughtered  animals,  and  by  far 
a  too  liberal  consumption  of  those  that  are  good;  also  of 
tine  flour,  and  fine  hot  bread,  of  butter,  cheese,  fat,  oils, 
strong  tea  and  coffee,  (all  injurious  in  excess,)  the  high  state 
of  cookery;  the  free  use  of  condiments  and  seasoning,  and 
various  rich  dishes,  and  compounds,  commingled,  and  con- 
tused; all  call  aloud  for  more  fruit  to  lessen  their  use,  or 
palliate  their  effects,  and  save  thoughtless  beings  from  un- 
timely graves,  or  from  lingering  out  a  wretched  state  of 
existence.  Fruits  have  a  cooling  and  gently  laxative  effect, 
regulating  the  stomach  and  bowels,  correcting  bilious  affec- 
3 


26  AMERICAN    FRUIT    BOOK. 

tion,  and  attenuating  and  purifying  the  blood,  which  is  the 
very  life  of  the  whole  system. 

We  have  many  excellent  fruits.  How  delightful,  refresh- 
ing, and  salutary  are  strawberries  and  cream ;  or  delicious 
cherries,  ready  to  burst  with  their  rich  juices  ;  the  golden 
apricot,  with  its  fine  flavor ;  the  plum,  with  its  honeyed  juice  ; 
the  splendid  peach,  with  its  luscious  sweetness  ;  the  melting 
pear,  with  its  rich,  sugary,  or  vinous  flavor ;  the  apple,  in  all 
its  variety  and  excellence,  and  multifarious  preparations,  ex- 
tending from  one  end  of  the  year  to  the  other ;  the  rich, 
luscious  grape  •,  and  others  equally  delicious  —  the  currant, 
raspberry,  gooseberry,  blackberry,  whortleberry,  mulberry, 
and  cranberry,  and  the  high-scented  quince  in  its  conserved 
state :  all  excellent,  and  conducing  largely  to  health,  pleas- 
ire,  sustenance,  and  happiness.  They  add  a  charm  to  social 
life,  affording  a  delightful  treat  to  friends,  and  to  children  a 
constant,  harmless  feast.  As  a  social  entertainment,  they 
sei've  as  a  grateful  substitute  for  the  once  ruinous  cup,  thus 
having  a  powerful  moral  influence.  Ever}^  fruit  tree  is  a 
silent  preacher  in  the  cause  of  temperance,  a  formidable  ally 
in  morality,  religion,  and  philanthropy ;  for  the  lusciousness 
of  fruits,  and  the  beauty  of  their  attendant  scenery,  furnish 
an  Eden,  where  one  may  sit  under  his  own  vine  and  fruit 
trees,  with  none  to  molest,  and  no  serpent  to  beguile  ;  but 
with  an  Eve,  as  God's  last,  best  gift,  and  perhaps  cherubs 
gambohng  in  his  Elysian  grounds,  as  so  many  multiplied 
existences  in  which  he  lives  and  revels  amidst  the  charms 
of  nature  and  munificence  of  heaven,  in  the  happy  results 
ol  his  own  skill  and  industry,  and  faith  in  Him  who  gives 
seed-time  and  harvest. 

Teach  children  the  art  and  science  of  horticulture  and 
pomology,  and  you  will  improve  and  exalt  them ;  you  will 
train  them  up  in  the  way  they  should  go,  and  spread  around 
home  the  strongest  endearments  of  social  life,  to  which  the 
memory  will  cling  with  the  fondest  recollection,  while ''  breath 
they  draw ;"  for  though  roaming  the  wide  world,  amidst  the 
varied  charms  of  nature  and  art,  this  faithful  monitor  reverts 
to  the  dearest  scenes  of  childhood  and  youth,  where  once 
were 

"My  father,  my  mother, 
My  sister,  my  brother, 
And  dear  *  *  *,  more  charming  than  all." 


PROFITS.  27 


PROFITS. 

Every  one  who  has  a  spot  of  land  should  raise  fruits,  that 
ne  may  have  them  fresh  from  his  trees ;  for  in  no  way  will 
it  yield  more  profit  for  one's  own  use  ;  and  where  there  is  a 
good  market,  they  are  profitable  for  that  purpose  also.  Many 
object  to  the  long  delay  of  trees  in  bearing,  but  skill  ^ill 
remedy  this  evil. 

Set  apple  sfnd  pear  trees,  and  a  few  cherries  and  quinces,  for 
large  standards,  2  rods  apart  each  way ;  and  between  the  rows 
set  rows  of  peaches,  plums,  cherries,  quinces,  and  pears  on 
quince,  alternately  or  mixed ;  set  some  of  these  also  m  the 
rows  of  apples  and  standard  pears.  These, and  those  in  in- 
termediate rows,will  generally  have  their  day  and  disappear 
before  the  apples  and  pears  interfere  with  them.  In  the 
rows,  between  the  trees,  set  currants,  raspberries,  gooseber- 
ries, dec,  which  will  ilourish  well  even  when  they  become 
partially  shaded.  Between  the  rows,  set  strawberries,  and 
grapes  on  the  borders. 

The  very  next  year  you  will  have  a  full  crop  of  strawber- 
ries, a  pretty  good  crop  of  currants,  gooseberries,  raspber- 
ries, &c. ;  the  next  year,  a  full  crop  of  small  berries,  and  a 
moderate  crop  of  grapes,  peaches,  plums,  cherries,  quinces, 
pears  on  the  quince  ;  and  in  a  few  years,  all  will  come  into 
full  bearing,  and  give  an  ample  reward. 

Mr.  Moses  Jones,  of  Brookline,  in  this  vicinity,  a  most 
skilful  cultivator,  set  112  apple  trees  2  rods  apart,  and  peach 
trees  between,  both  ways.  The  eighth  year  he  had  228  bar- 
rels of  apples,  and  in  a  few  years  from  setting  the  trees,  S400 
worth  of  peaches  in  one  year ;  and  the  best  part  of  the  story 
IS,  that  large  crops  of  vegetables  were  raised  on  the' Same 
land,  nearly  paying  for  the  manure  and  labor.  The  tenth 
year  from  setting,  many  of  the  apple  trees  produced  4  or  5 
barrels  each,  the  land  still  yielding  good  crops  of  vegeta- 
bles, the  peach  trees  having  mostly  gone  by  old  age.  Mr. 
J.  grafted  a  tolerably  large  pear  tree  to  the  Bartlett,  and  the 
third  year  it  produced  $30  worth.    See  Strawberry,  page  261. 

Mr.  S.  Dudley,  a  very  successful  cultivator  in  Roxbury, 
an  adjoining  city,  sold  the  crop  of  currants  from  J  of  an 
acre  for  SIOS,  the  next  year  for  SI25,  and  he  had  good  crops 
for  several  years.     He  picked  500  quart  boxes  from  i  of  an 


28 


AMERICAN    FRUIT    BOOK. 


acre  the  next  season  after  setting  the  bushes  in  the  fall.  He 
had  ^25  worth  of  cherries  from  one  Mazzard  tree. 

We  saw,  in  Natick.  Ms.,  on  the  banks  of  the  ''  classic 
Charles,"  on  the  farmof  M.Eames,  Esq.,  an  apple  tree  graft- 
ed to  the  Porter  when  75  ^^ears  old ;  it  soon  bore,  and  the 
seventh  year  it  produced  15  barrels,  which  sold  at  S30.  The 
original  Hurlbut  apple  tree  produced  40  bushels  in  one 
year  and  20  the  next.  The  original  Bars  apple  yielded  60 
bushels  in  one  year.  N.  Wyeth,  Esq.,  Cambridge,  in  this 
region,  had  from  a  Harvard  pear  tree  9  barrels  of  fridt,  which 
sold  for  $45. 

A  farmer  would  not  plant  an  orchard,  thinking  he  shoiild 
not  live  to  eat  the  fruit ;  his  son  had  the  same  views  ;  but 
the  grandson  planted  for  posterity,  yet  his  predecessors  shared 
in  the  fruit  also,  for  the  grandfather  drank  hogsheads  of  the 
cider. 

Hovey  states  that  a  Dix  pear  tree,  in  Cambridge,  produced 
$46  worth  of  fruit  at  one  crop.  We  saw  in  Orange,  N.  Jer- 
sey, 100  bushels  of  apples  on  a  Harrison  tree,  which  would 
make  10  barrels  of  cider,  then  selling  at  S 10  a  barrel  in  N. 
York. 

Downing  says  that  the  original  Dubois  Early  Golden  Apri- 
cot, produced  $45  worth  in  1844,  850  in  1845,  S90  in  1846. 
A  correspondent  of  the  Horticulturist  says  that  Mr.  Hill 
Pennell,  Darby,  Pa.,  has  a  grape  vine  that  has  produced  75 
bushels  yearly,  which  sell  at  $1  a  bushel.  James  Laws, 
Philadelphia,  has  a  Washington  plum  that  yields  6  bushels 
a  year,  that  would  sell  for  S60.  Judge  Linn,  Carlisle,  Pa.,  has 
2  apricot  trees  that  yielded  5  bushels  each,  worth  $120.  Mr. 
Hugh  Hatch,  of  Camden,  N.  J.,  has  4  apple  trees  that  pro- 
duced 140  bushels,  90  bushels  of  which  sold  at  $1  each.  In 
1844,  a  tree  of  the  Lady  Apple,  at  Fishkill  Landing,  N.  Y., 
yielded  15  barrels  that  sold  for  $45.    * 

We  give  some  extreme  cases,  and  others  which  common 
skill  may  compass.  The  cultivator  ■will  do  well  with  medial 
success.  Yet  it  is  well  to  have  a  standard  of  extraordinary 
attainment,  or  the  perfection  of  excellence,  as  a  goal  for  those 
who  inscribe  on  their  banner  "  Excelsior." 

SOIL  — ITS  IMPROVEMENT  AND   PREPARATION. 

Every  species  of  fruit  trees,  and  plo,nts,  prefers  a  peculiar 
soil,  in  which   it  flourishes  best,  requires  less  manure  and 


IMPROVEMENT    OF    SOILS.  29 

culture,  and  produces  belter  fruit  than  in  soil  less  congtjnial. 
Yet  so  different  are  the  various  species,  that  almost  every 
soil,  from  the  peat  bog  to  the  sandy  plain,  is  adapted  to  some 
kind ;  and  all  the  intermediate  soils,  between  these  wide  ex- 
tremes, are  adapted  to  several  species. 

Besides  the  advantages  from  the  different  natures  of  va- 
rious kinds,  almost  every  one,  with  good  management,  will 
succeed  very  well  in  nearly  every  soil.  The  cranberry  of 
the  peat  bog  flourishes  also  in  the  corn-field.  The  quince 
does  well  in  a  moist  soil,  and  in  a  diy,  gravelly  loam ;  and 
the  apple,  pear,  plum,  cherry,  currant,  &:c.,  do  well,  with  good 
treatment,  on  soils  that  vary  materially  both  in  moisture  and 
texture.  Yet  much  depends  on  having  a  suitable  soil,  and, 
if  possible,  it  should  be  chosen. 

Again,  fruit  trees  are  further  adapted  to  various  situations 
by  varieties  of  the  same  species  preferring  different  soils, 
some  growing  best  in  a  moist,  strong  loam,  as  the  Roxbury 
Russet  apple,  Dix  pear,  and  most  kinds  of  plums ;  others 
doing  best  on  a  sandy  loam,  as  the  Yellow  Bellflower  apple, 
Belle  Lucrative  pear,  Imperial  Gage  plum,  «fec.  "When  the 
tree  is  not  adapted  to  the  soil,  the  culturist  should  adapt  the 
soil  to  the  tree.  Like  the  accommodating  Justice,  who  would 
bring  the  law  to  the  case,  when  his  good  friend,  the  lawyer, 
could  not  bring  his  case  to  the  law. 

Impro\t;ment  of  Soils.  If  fruit  trees  are  to  be  set  on  very 
wet  land,  it  should  be  thoroughly  drained  by  deep  ditches, 
or  by  underdraining,  in  the  same  manner  that  it  is  prepared 
for  good  tillage.  And  if  the  soil  abounds  in  mud,  muck,  or 
clay,  gravel,  sand  or  loam  should  be  added  to  improve  its 
texture,  render  it  more  dry  '  nd  friable,  and  furnish  suitable 
food  for  trees,  as  they  will  not  do  well  in  a  purely  vegetable 
mould  or  clay,  inorganic  materials  being  wanted  for  the  com- 
position of  wood  and  fruit,  which  mud  and  mould  would  not 
supply. 

Moist  lands,  on  side  hills  and  elevations,  are  natural!)- 
drained  in  some  measure,  s:  that  a  tolerable  degree  of  m.oist- 
ure  is  not  only  harmless,  but  beneficial.  We  have  trees 
flourishing  finely  on  a  si  e  hill,  even  where  the  land  is 
springy.  The  greatest  danger  from  extra  wetness  is  on  fiat 
land,  where  stagnant  water  remains  around  the  roots  of 
trees. 

When  the  land  is  descending,  and  but  little  too  wet,  it 
may  be  drained  by  ploughing  it  into  broad  beds,  and  leaving 
3* 


30  AMERICAN    FRUIT    BOOK. 

the  dead  farrows  for  drains,  which  should  be  kept  well 
cleared  out.  On  rather  too  moist  land,  set  the  trees  near  the 
surface,  or  on  the  surface,  and  cover  the  roots  well  with  grav- 
elly or  sandy  loam.  In  all  cases  of  too  much  wet,  add  gravel, 
oand,  or  loam,  to  improve  the  texture  of  the  soil,  and  suita- 
ble manures,  nearly  all  kinds  of  which  are  good,  both  chem- 
ically and  mechanically.  As  wood  ashes,  plaster,  and  salt 
induce  moisture,  they  should  be  used  sparingly  on  wet  land. 

Dry  land  may  be  greatly  and  permanently  improved  by 
adding  peat,  mud,  muck,  claj''  or  marl,  or  fine  loam.  Al- 
most every  kind  of  manure  is  useful,  particularly  wood 
ashes,  plaster,  common  salt,  and  various  other  salts.  Stable 
manure,  on  both  wet  and  dry  lands,  tends  to  an  equilibrium 
of  moisture.  Subsoiling,  trench  ploughing,  deep  spading, 
and  deep  ploughing,  all  invite  moisture  upward,  in  a  dry 
time,  and  allow  roots  to  penetrate  deeply  for  moisture.  Fre- 
quent stirring  and  pulverization  of  soil,  by  the  plough,  cul- 
tivator, harrow,  or  hoe,  have  a  fine  effect  in  retaining  near 
the  surface  the  rising  moisture  for  the  use  of  plants.  Mulch- 
ing is  excellent.     (Page  50.) 

Covering-  Land  all  over  with  straws,  sea-weed,  salt  hay, 
and  other  litter,  has  a  wonderful  effect  in  guarding  against 
drought,  producing  an  even  temperature,  a  regular,  healthy 
growth,  and  good  crops,  and  preventing  mildew  on  grapes 
and  gooseberries,  the  rising  of  insects  from,  the  ground,  pre- 
venting fruit  from  falling,  and  saving  that  which  falls. 

Preparation  of  Soils.  Land  should  be  ploughed,  well  ma- 
nured, [see  Manure,  page  52,]  (if  not  already  rich,)  and  well 
cultivated  one  season,  before  sowing  seeds  or  setting  trees. 
It  is  best  CO  plant  in  potatoes  or  some  other  root  crop,  as  it 
will  tend  to  thorough  pulverization-  and  mellowness.  The 
land  should  be  ploughed  deep,  and  subsoiling  would  be  a 
great  improvement,  or  trench  ploughing  is  still  better,  and 
saves  much  digging  for  the  purpose  of  throwing  out  the  sub- 
soil on  setting  the  trees. 

We  have  used  greensward  for  setting  nursery  trees  and 
raising  seedlings.  After  ploughing  and  harrowing,  we  fur- 
rowed, dropped  manure  and  ashes,  and  mixed  manure,  soil 
and  turfs,  cut  fine,  all  together,  in  the  row,  and  then  set  the 
treeo  and  sowed  seeds  This  was  extra  labor,  but  w^e  had 
good  success,  and  sold  many  handsome  seedlings  m  the 
fall. 


PROPAGATION SEEDS,  LAYERS,  CUTTINGS.         31 


PROPAGATION. 

There  are  various  modes  of  propagation  ;  some  are  adapt- 
ed to  one  species  of  trees  or  plants,  and  others  to  others.  We 
shall  here  give  the  general  modes,  and,  under  each  species, 
show  what  are  applicable  to  that. 

Seeds.  The  most  natural  and  easiest  mode  is  by  seeds, 
but  there  are  only  a  few  cases,  comparatively,  in  which 
choice  fruits,  of  the  same  quality,  can  be  propagated  by  seed, 
yet  some  are  raised  in  this  way,  and  stocks  are  usually  raised 
from  seed, on  which  desirable  kinds  are  grafted  or  budded; 
and  by  seed  new  and  improved  varieties  are  often  obtained- 
(Page  65.)  Under  each  species  of  fruit,  we  give  the  best 
way  of  raising  from  seed,  as  the  modes  are  various.  Some 
seeds  are  injured  by  drying,  others  may  be  kept  over  to 
another  year,  and  some  require  fall  planting,  or  particular 
preparation  for  spring. 

Layers.  Some  trees,  shrubs,  and  vines  are  most  easily 
propagated  by  layers.  I\Iake  the  earth  fine  and  loose  around 
the  plant,  prepare  a  trench  a  few  inches  deep,  deepest  in  dry 
soil,  and  bend  down  the  branch  and  confine  it  by  a  stick  with 
a  shoulder  or  hook,  (a,)  or  b)'' 
a  straight  stick  run  into  the 
earth  obliquely,  (b,)  or  by  first 
soil  and  then  a  stone  to  keep 
the  layer  down.  Raising  a 
tongue  (c)  ^  or  ^  the  thickness 
of  the  layer,  or  cutting  a  notch 
across  the  layer,  (c?,)  will  fa- 
cilitate the  production  of  roots. 
If  it  be  dry,  water  occasional-  Layering. 

ly,  and  better  still  if  litter  be  applied. 

It  is  better  to  make  layers  in  spnng,  then  they  vnW  be  well 
rooted  by  fall ;  and  better  still  if  they  be  cut  from  the  parent 
in  Aug.,  if^the  roots  have  started.  JBut  layers  may  be  made 
in  June  or  July  from  the  new  growth ;  in  this  case,  the  ten- 
der roots  will  be  more  hable  to  winter-kill,  and  should  be  well 
covered  in  litter  or  loam,  or  taken  up  and  buried  in  light  soil, 
as  tender  trees.     (Page  49.) 

CuTTiNus  are  pieces  of  young  shoots  ;  those  of  the  last 
year's  growth  are  preferable  ;  the  wood  should  be  well  ripened, 
or  firm,  as  that  near  the  end,  of  late,  rapid  growth,  is  too  soft 


32  AMERICAN    FRUIT   BOOK. 

and  tender  to  retain  vitality  and  start  vigorously.  They  may 
be  short,  containing  only  one  bud,  when  extensive  multipli- 
cation  is  desirable ;  and  in  that  case,  they  should  be  planted 
horizontally,  ^as  in  the  figure,)  and  near  the 
surface,  and  tne  ground  should  be  moistened 
often,  or  a  glass  inverted  over  them ;  and  £is 
growing  weather  comes  on,  the  earth  should 
be  loosened  over  the  bud,  to  admit  air  and  heat,  and  promote 
its  growth.  Or  cuttings  may  be  several  feet  long,  and  plant- 
ed obliquely,  when  the  object  is  to  throw  up  a  strong  and 
powerful  shoot.  Generally,  cuttings  are  about  a  foot  long. 
They  may  be  cut  at  the  same  time,  and  saved  in  the  same 
way  as  scions.  As  grape  vines  bleed  when  cut  in  spring,  it 
is  best  to  take  off  the  cuttings  in  fall,  and  bury  them  in  hght 
soil,  or  they  may  be  kept  as  scions  in  the  cellar. 

Cuttings  should  be  planted  in  a  deep,  rich,  fine,  and  rather 
moist  soil ;  or  if  the  soil  be  dry,  litter  should  be  laid  around 
them,  and  water  applied  occasionally ;  and  in  severe  drought, 
this  may  be  necessary  on  moist  soil.  Extra  care  is  econo- 
my. Grape  and  some  other  cuttings  are  generally  planted 
obliquely,  as  shown  in  the  figure,  (see 
also  page  242,)  excepting  single  buds, 
as  above.  Currants,  gooseberries, 
quince,  and  some  other  kinds,  are  plant-  ^g_ 
ed  perpendicularly,  and  are  usually  ^g 
about  one  half  below  the  surface. 

When  one  has  a  few  choice  cuttings, 
or  a  kind  difficult  to  start,  vegetation       Planted  obliquely. 
is  promoted  by  inverting  a  bell-glass  or  tumbler  over  the 
bud,  as  it  prevents  evaporation,  and  surrounds  the  bud  with 
a  moist  atmosphere. 

Cuttings  should  be  planted  as  early  in  spnng  as  the  land 
will  answer  to  work.  The  fall  is  a  favorable  season,  if  done 
early.  If  the  cuttings  be  ripe,  the  best  time  is  the  last  of 
Sept.  or  former  part  of  Oct.,  for  the  same  reason  as  for  ear- 
ly fall  transplanting.  (Page  50.)  In  grapes,  &c.,  cover  tJie 
bud  an  inch  deep,  and  let  it  remain  till  warm  weather  in 
spring ;  and  if  it  is  a  region  exposed  to  open  winters  and 
sudden  changes  from  heat  to  cold  and  the  reverse,  it  may  be 
well  to  apply  litter  or  other  covering  to  protect  the  cuttings. 
A  few  inches  of  yellow  loam  would  be  good,  and  by  its  color 
it  could  be  removed  without  injury  to  the  buds.  In  early 
fall  planting,  fibrous  roots  o[ien  stan  tb;il  fall,  which  is  a 


PROPAGATION GRAFTING.  33 

promise  of  success.  At  that  season  the  air  is  cool,  which 
saves  the  top  from  drying,  and  the  earth  is  warm,  which  en- 
courages roots.  In  spring  and  early  summer,  the  air  is  dry 
and  the  earth  cool. 

Grafting. 

Grafting  is  transferring  a  scion,  containing  one  or  more 
buds,  into  a  stock  or  limb,  by  which  the  buds  grow  and  form 
a  tree  or  top  like  that  of  the  scion. 

The  Advantages  are  numerous  and  important. 

1.  A  valuable  kind  may  be  propagated  rapidly,  a  single 
tree  sometimes  furnishing  scions  for  1000  stocks,  and  so  on 
for  a  succession  of  years. 

2.  Trees  of  worthless  fruit  may  be  changed  into  the  most 
valuable  varieties,  and  fruit  obtained  in  a  few  years.  (Page 
28.) 

3.  Some  kinds  of  fruit  that  cannot  be  easily  multiplied  by 
layers  or  cuttings,  nor  the  same  kind  by  seed,  can  be  in- 
creased by  this  process. 

4.  Seedlings  may  be  brought  into  early  bearing,  by  graft- 
ing into  bearing  trees ;  and  some  varieties,  that  are  12  or  15 
years  in  bearing  naturally,  can  be  made  to  bear  in  a  few 
years  by  this  process. 

5.  Foreign  and  other  tender  ki.  ds  may  be  made  more 
hardy  or  acclimated  by  grafting  into  iiardy  native  stocks. 

6.  A  fruit  may  be  raised  on  a  soil  not  congenial  to  it,  by 
grafting  into  a  stock  adapted  to  such  soil. 

7.  By  several  varieties  in  the  same  tree,  a  succession  of 
fruit  may  be  had  in  a  small  garden  ;  and  by  selecting  various 
beautiful  fruits,  a  tree  may  be  rendered  highly  ornamental 
as  well  as  useful. 

8.  To  render  trees  dwarf  by  grafting  on  dwarf  stocks,  as 
the  pear  on  the  quince,  the  cherry  on  the  mahaleb  stock,  &cc. 

9.  To  make  a  good  head  of  an  excellent  slow-growing 
variety,  which  is  hard  to  raise  from  the  ground,  by  grafting 
into  a  vigorous  standard  large  tree. 

Time  for  Grafting.  We  have  seen  scions  growing  on  a 
tree  set  in  every  month  in  the  year.  The  usual  time  is  the 
spring.  The  best  point  of  time  is  when  the  buds  are  swell- 
ing. Stone  fruit  should  be  grafted  rather  early,  say  before 
the  leaves  put  out,  for  they  start  early,  and  the  scions  do  not 
keep  well.  The  bark  of  the  cherry  expands  and  peels,  if 
cut  in  hot  weather,  when  the  tree  is  growing,  and  all  stone 


34  AIVIERICAN    FRUIT    BOOK. 

fruit  has  soft  wood  that  is  difficult  to  split,  so  that  the  split- 
ling  disturbs  the  bark  when  it  peels. 

The  usual  time  for  grafting,  in  N.  England,  is  from  the 
latter  part  of  Blarch  to  the  last  of  May.  If  scions  are 
kept  well,  they  take  well  in  June,  but  they  will  not  grow  so 
large  the  first  season  In  the  Middle  States  and  the  West, 
the  first  of  March,  or  earlier,  is  a  good  time  to  begin ;  and 
in  the  South,  Feb.  is  a  good  season.  In  warm  cUmates,  it 
is  best  to  complete  the  work  rather  early,  before  hot,  dry 
weather. 

Subjects  for  Grafting.  All  old  trees,  large  and  tolera- 
bly large  trees,  and  large  stocks,  are  generally  changed  by 
grafting,  excepting  stone  fruit,  in  which  tolerably  large, 
thrifty  limbs  are  budded,  though  these,  excepting  the  peach 
win  do  well  if  grafted  early  in  the  spring.  Small  trees, 
standard  high,  having  very  thrifty  branches,  may  be  grafted 
or  budded  in  the  branches.  Stocks  "that  are  half  an  inch  or 
more  in  diameter  are  generally  grafted  j  when  small,  bud- 
ding is  usually  practised. 

Yet  stocks,  suckers,  and  limbs  are  sometimes  grafted  when 
they  are  as  small  as  the  scion,  generally  by  splice  or  saddle 
grafting.  Prefer  the  former.  Stocks  from  ^  to  ^  of  an  inch 
in  diameter  are  grafted  or  budded  as  most  convenient  and 
suitable  from  various  circumstances.  Small  trees  do  better 
for  being  set  one  year  before  grafting,  that  they  may  send 
up  strong  shoots.  But  apple  and  pear  stocks  ^  an  inch  or 
more  in  diameter,  with  good  roots,  may  be  grafted  early  in 
spring,  and  then  set  in  good,  rich  soil,  with  excellent  suc- 
cess. In  this  way,  we  have  had  scions  grow  4  feet  the  first 
season.  But  when  the  stock  has  been  transplanted,  and  had 
a  good  growth  one  year  before  grafting,  the  scion  will  grow 
much  more. 

It  is  better  to  graft  them  the  last  of  Feb.  or  first  of  March, 
and  set  them  out  in  fine  loam  in  the  cellar,  in  boxes  or  oth- 
erwise, and  then  set  them  out  in  the  nursery  as  early  as  the 
ground  will  admit,  that  they  may  get  a  good  start  before  hot, 
dry  weather.  In  such  case,  graft  low  in  the  stock,  and  set 
it  so  as  to  cover  the  stock  with  the  earth  on  a  level,  leaving 
half  the  scion  above  the  surface,  and  it  will  often  throw  out 
new  roots. 

Cutting  and  Saving  Scions.  Cut  the  well-ripened,  thrifty 
shoots  of  the  previous  season's  growth,  from  healthy  trees. 
If  that  be  too  short  or  deficient,  cut  the  wood  of  two  years' 


PROPAGATION GRAFTING.  35 

growth.  The  scion  keeps  better  by  cutting  off  a  little  cf  the 
previous  growth,  but  this  does  more  injury  to  the  tree,  as  to 
bearing  fruit.  The  tree  is  less  injured  by  leaving  a  little  of 
the  new  growth.  Do  not  expose  the  scions  to  heat,  drying, 
or  freezing.  If  they  become  frozen,  let  them  thaw  closely 
covered,  and  in  a  dark  cellar,  if  convenient,  but  not  in  a  warm 
room. 

Scions  may  be  cut  at  any  time,  from  Oct.  and  Nov.  to  the 
lime  of  setting,  but  it  is  better  to  cut  before  the  buds  begin 
10  swell.  A  very  favorable  time  to  cut  is  a  few  weeks  before 
setting,  and  before  the  swelling  of  buds  5  then  the  scion  will 
readily  absorb  moisture  from  the  stock,  which  promotes  a 
union.  We  have  cut  scions  in  Oct.  and  Nov.,  and  kept  them 
perfectly  good  for  one  year.  We  generally  commence  col- 
lecting in  Nov.,  and  attend  to  it,  as  most  convenient,  till  the 
swelling  of  the  buds. 

When  we  cut  scions  in  the  fall,  or  early  winter,  we  find 
the  best  and  the  least  troublesome  mode  of  saving  is,  to  bury 
them  4  to  8  inches  deep  in  a  light  soil,  that  the  water  may 
not  stand  on  them,  and  in  sand  or  yellow  loam,  not  in  a  M^et, 
black  soil,  and  in  the  shade,  if  it  be  rather  early  in  the  fall. 
They  should  be  mixed  in  layers  with  the  soil.  In  this  way 
they  come  out  finely  in  the  spring. 

When  we  cut  scions  in  the  winter  or  spring,  and  some- 
times when  we  cut  in  fall,  w-e  pack  them  closely  in  a  tight 
box  or  chest,  first  putting  at  the  bottom  some  damp  moss, 
sawdust,  or  a  moist  mat  or  cloth,  covering  them  uith  a  damp 
cloth  or  mat.  The  more  scions  there  are  together,  the  better 
they  keep.  Mould  will  not  injure  them.  As  the  weather 
becomes  warm,  moisten  the  mats  or  moss,  and  the  inside  of 
the  box  a  little  occasionally.  Keep  it  tightly  covered,  and  in 
a  damp,  cool  place  in  the  cellar.  Too  much  moisture  is  in- 
jurious, as  it  induces  premature  starting  of  buds,  or  kills  the 
scions  by  saturation.  Some  scions  were  set  with  the  but- 
ends  in  shallow  water  for  3  weeks,  and  they  looked  fine 
when  set,  but  never  grew.  Keep  the  scion  as  near  as  possi- 
ble in  the  same  condition  as  when  cut.  JMany  Irill  them  by 
keeping  them  too  wet.  We  find  sawdust,  a  little  moist,  one 
of  the  best  means  of  saving  scions,  as  they  are  closely  im- 
bedded in  it.  The  Editor  of  the  Al.  Cultivator  says  that,  in 
this  way,  he  has  saved  scions,  cut  for  budding  in  summer, 
in  good  condition  for  grafting  the  next  spiing,  and  those  cut 
ia  winter,  for  budding  the  next  summer. 


36 


AMERICAN    FRUIT    BOOK. 


There  are  various  modes  of  graftings  but  a  few  of  the  best 
are  sufficient  for  all  purposes. 

Cleft  Grafting  is  the  most  common.  It  is  practised  on 
large  stocks  and  those  rather  small.  In  large  stocks,  an  inch 
or  more  in  diameter,  two  scions  are  set ;  this  aids  in  healing 
over  the  stock,  and  keeping  it  sound  and  healthy ;  and  when 
the  scions  interfere  the  second  or  third  year,  one  is  usually 
cut  out.     Sometimes  both  remain. 

Saw  off  the  stock  with  a  fine  saw,  and  pare  smoothly  with 
a  sharp  knife ;  then  split  the  stock  with  the  grafting-knife, 
and  open  it  with  the  wedge  on  the  same.  Or  a  common  knife 
and  a  wooden  wedge  may  be  used.  Sharpen  the  scion  on 
both  sides,  with  a  straight  scarf  like  a  wedge ;  let  the  scarf  be 
about  1^  inches  long,  more  or  less,  according  to  the  size  of 
the  scion  and  the  splitting  of  the  stock,  making  the  scart 
of  the  scion  as  long  as  it  can  be  conveniently 
fittea  to  the  stock.  Large  scions  should  have 
shoulders  at  the  top  of  the  scarf,  else  the  stock 
would  be  split  too  wide.  It  is  best  for  the  stock 
to  cover,  or  almost  cover,  the  scarfs  on  the  scion. 
The  outer  part  of  the  scion  should  be  slightly 
thicker,  to  make  a  close  fit  there.  Leave  two 
buds  on  the  scion,  setting  the  lower  bud  just 
below  the  top  of  the  stock.  Adjust  the  scion  so 
that  the  joint  between  the  bark  and  wood,  in  the 
stock  and  scion,  will  exactly  correspond ;  this  is 
important,  as  that  is  the  place  of  union  between 
them.  This  done,  withdraw  the  wedge,  and 
apply  the  cement  or  clay.  In  cutting  scions,  reject  the  but, 
as  the  buds  start  reluctantly  or  not  at  all,  and  reject  the 
top  also,  as  it  is  too  soft,  or  may  be  winter-killed. 

Scarfing  the  Stock.  When  only  one  scion  is  set  in  a 
stock  of  moderate  or  small  size,  if  the  stock  be  scarfed  off"' 
on  the  side  opposite  the  scion,  (as  at  a,  in  the  figure,)  it  't\'ill 
heal  over  the  sooner.  We  have  grafted  as  follows  with 
excellent  success.  With  a  draAving  stroke  of  the  knife,  cut 
off  stocks  or  small  limbs,  say  from  ^  to  |  an  inch  m  diam- 
eter, making  the  length  of  the  scarf  about  4  times  the  diam- 
eter of  the  stock ;  cut  off  the  point  or  top  of  the  stock  down 
to  about  the  thickness  of  the  scion  ;  ("as  at  b  ;)  then  split  the 
stock,  shape  the  scion,  and  with  a  wide  knife  at  the  end,  or 
blunt  point,  pry  open  the  stock  on  the  scarfed  side,  and  ad- 
msi  the  scion,  which  should  be  thicker,  on  the  outside.    We 


Cleft 
Grafting. 


PROrAGATION GRAFTING. 


37 


The  Stock 


have  grafted  in  this  way ;  and  in  the  fall,  stocks  | 
of  an  inch  in  diameter  have  been  completely  healed 
ever,  and  so  neatly,  in  some  cases,  that  we  could 
not  determine  by  their  appearance  whether  they  had 
been  grafted.  AVe  prefer  this  mode ;  it  is  neat, 
expeditious,  and  successful.  We  have  put  good 
new  tops  on  small  standard  trees,  in  one  season, 
by  grafting  the  limbs  in  this  way,'  so  that  the 
change  was  hardly  perceptible. 

Spj.ice  or  Wmp  Grafting.     This  mode  is  adapt- 
ed to  small  stocks,  and  it  succeeds  best  when  the 
scion  and  st(3ck  are  precisely  of  the  same  diameter. 
"When  one  is  larger,  they  should  be  matched  pre- 
cisely on  one  side.  The  stock  and  scion  are  scarfed 
(vif,  about  1^  inches  in  length,  and  by  cutting  down- 
n'ard  in  the  stock  and  upward  in  the   scion,  a  Scarfed. 
tongue  is  raised  on  each,  (c,  a,)  which  is  fitted  into 
the  cut  of  the  other.    This  is  a  very  perfect  and 
sure  method,  and  stone  fruit  will   sometimes 
\ake  better  in  this  way  than  in   any  other. 
Bind  it  very  neatly  with  matting,  and  then  ap- 
ply composition  ;   or  better  still,  wind  round 
composition  cloth,  without  matting.     The  cloth 
\vill  yield,  in  warm  weather,  as  the  tree  grov\'s, 
and  is  better  than  matting,  as  that  will  girdle 
the  tree,  if  not  loosened. 

SmE  Grafting.  Make  a  T  in  the  bark,  as  in 
budding  ;  then  cut  out  a  small  piece  of  bark 
crosswise  just  above  the  cut,  that  it  may  allow 
the  scion  to  fit  closely  to  the  wood  below.  Scarf 
off  the  scion,  as  in  splice  grafting,  commencing 
the  scarf  at  a  slight  crook,  if  such  there  be  in 
the  scion,  that  it  may  stand  off.  Sharpen  the 
point  of  the  scion  on  the  side  opposite  the  scarf, 
cutting  a  little  each  side  of  the  round  part,  that  it  may  slide 
down  well,  then  raise  the  bark  as  in  budding,  and  press 
down  the  scion ;  if  the  upper  part  hugs  closely  to  the  stock 
above  the  cross-cut,  press  it  to  the  stock  where  it  is  set  in  the 
bark,  and  bend  the  upper  part  off.  Bind  it  closely  to  the 
stock,  and  apply  composition.  When  the  bark  does  not  peal, 
the  stock  may  be  scarfed  off  a  little,  and  the  scion,  formed 
as  usual,  fastened  on.  In  this  way,  side  limbs  may  a<» 
4 


Splice 
Grafting. 


38 


AMERICAN    FRUIT    BOOK. 


Side  Grafting. 
half 


formed  when  there  is  a  deficiency,  and  graft- 
ing done  without  cutting  off  the  tree  or 
stock. 

Crown  Grafting  is  the  same  as  side  graft- 
ing, only  instead  of  a  cross-cut  in  the  bark, 
the  stock  is  cut  off".  It  is  adapted  to  stocks 
that  are  too  large  for  cleft  grafting.  Or, 
after  cleft  grafting  large  stocks,  scions  are 
set  in  this  way  between  the  other  scions,  to 
keep  the  stock  alive  and  promote  healing, 
and  they  may  be  cut  off"  for  scions,  and  the 
others  will  cover  the  stock. 

Saddle   Grafting  is   but   little    practised. 
The  stock  is  sharpened  in  wedge-form ;  the 
scion  is   split   up  in  the  centre,  and  each 
thinned  away  on  the  inside  to  a  flat  point,  and 
then  set  on  the  stock,  with  a  good  fit,  at  least,  on 
one  edge.     It  is  most  practised  on  stone  fruit, 
and  when  the  scion  is  immature. 

Sometimes  large  stoclvs  are  grafted  after  the 
usual  season,  by  splittmg  up  the  scion  2  or  3 
inches,  with  one  side  the  stronger.  The  stock  is 
scarfed  off"  on  one  side,  and  the  stronger  side  of 
the  scion  is  fitted  into  the  bark  opposite  the  scarf, 
and  the  thin  part  is  brought  down  over  the  scarf, 
and  the  lower  end  inserted  under  the  bark  below 
the  scarf.  The  thin  part  of  the  scion  passing 
over  the  scarf  promotes  healing. 

Root  Grafting.  In  the  Middle  States  and  the 
"West,  this  mode  succeeds  better  than  in  the 
North,  where  the  seasons  are  shorter.  Roots  are 
cut  into  pieces  of  various  sizes,  from  3  to  5  inch- 
es. If  large,  cleft  grafting  is  best ;  if  small,  splice 
grafting  is  preferable.  Some  apply  composition,  others  omit 
it,  as  the  root  is  covered  in  earth.  The  surest  way  is  to 
apply  it,  but  with  omission  it  is  generally  successful.  The 
better  way  is  to  have  the  roots  accessible  in  winter,  and  graft 
the  latter  part  of  winter  or  early  in  spring,  and  set  out  the 
stocks  in  earth  in  the  cellar,  in  boxes  or  not,  until  the  ground 
is  dry  enough  for  setting  out. 

Grafting  Large  Trees  should  generally  be  done  grad- 
ually, occupying  2  or  3  years,  according  to  the  size  of  the 
tree  and  manner  of  graftir|g.     Graft  the  top  first,  as  scions 


Saddle 
Grafting. 


PROPAGATION GRAFTING.  39 

at  bottom  will  not  grow  well  while  overspread  by  large 
branches.  Leave  twigs  and  shoots  on  the  limbs,  to  sustain 
the  limb  till  the  scions  grow,  and  then  remove  them  grad- 
UEilly,  but  perhaps  not  till  the  second  year.  Many  an  orchard 
of  large  trees  has  been  ruined  by  cutting  off  all  the  top 
at  once,  in  grafting,  exposing  the  trunk  and  branches  to  the 
hot  sun,  and  giving  a  sudden  check  to  the  growth  and  life 
of  the  tree.  But  if  the  limbs  are  all  cut  off  and  grafted  at 
once,  towards  their  extremities,  say  where  only  an  inch  in 
diameter,  and  numerous  twigs  and  little  limbs  are  left,  then 
the  tree  does  not  feel  a  shock,  as  the  twigs  and  numerous 
scions  soon  form  a  good  supply  of  foliage  ;  and  as  the  latter 
grow,  the  former  are  removed.  This  was  the  case  with  the 
Porter  tree  named  on  page  28.  Or  graft  limbs  enough  for  a 
new  top,  where  not  very  large,  and  remyve  the  others  in  a 
year  or  two,  as  the  scions  supply  their  place. 

Never  graft  an  unthrifty  tree  ;  it  is  lost  labor.  First  cul- 
tivate, prune,  and  wash,  and  put  it  in  a  vigorous  condition. ' 

Grafting  Composition,  and  its  Application.  1  part  good 
beef  talloAV,  2  parts  beeswax,  4  parts  white,  transparent 
rosin ;  melt  all  together,  turn  into  cold  water,  and  work  and 
pull  it  thoroughly,  as  shoemakers'  wax.  This  composition 
is  not  so  soft  as  to  melt  in  Avarm  weather,  nor  so  hard  as  to 
crack  in  cold  weather ;  but  it  gives  as  the  tree  grows.  It  is 
of  great  importance  to  have  it  of  a  right  temperature,  and 
well  applied,  else  it  will  peel  off  in  cold  weather.  While 
warm,  it  should  be  pressed  closely  to  all  the  wounded  part 
of  stock  and  scion. 

When  used  in  cool  weather,  it  should  be  kept  in  warm 
water ;  when  it  is  very  warm,  keep  the  composition  in  cool 
water.  In  working  and  applying  it,  the  hands  should  be 
slightly  greased,  to  prevent  its  sticking.  Apply  a  thin  layer 
of  composition,  covering  the  scion  on  the  side  and  cleft  in 
the  stock,  and  a  cap  over  the  top  of  the  stock,  pressing  it 
closely  and  tightly  around  the  scion,  to  exclude  the  air  and 
water,  pressing  it  also  closely  on  the  top  of  the  stock  and 
into  the  :left,  and  around  the  scion  at  its  junction  with  the 
stock. 

Many  experiments  have  been  made  to  discover  a  compo- 
sition without  tallow,  grease,  or  oil,  as  these  are  unfavorable, 
but  none  is  generally  used.  The  safest  way  is  to  have  vig- 
orous stocks  or  trees,  and  then  they  will  soon  heal,  and  he 
but  little  affected  by  the  operation. 


40  AlVIERICAN    FRUIT    BOOK. 

Composition  Cloth  is  prepared  by  dipping  strips  of  half- 
worn,  thin  cloth,  into  melted  composition,  and  drawing  il 
between  two  sticks  to  scrape  off  the  superfluous  matter. 
They  are  then  torn  or  cut  into  narrower  strips,  of  suitable 
width,  for  various  purposes.  This  cloth  is  well  adapted  to 
splice  grafting,  and  no  other  band  or  composition  is  necessa- 
ry. When  the  stock  is  small,  it  is  used  as  a  band  to  press 
the  stock  closely  upon  the  scion.  Some  use  strips  of  com- 
position cloth  for  all  kinds  of  grafting.  When  partially 
worn,  it  is  weak,  and  yields  as  the  stock  grows,  so  that  it 
will  not  bind  enough  to  injure  it. 

Clay  for  Grafting  is  but  very  little  used,  being  much 
more  troublesome,  and  no  surer  than  composition ;  it  requires 
far  more  time  in  its  application.  Take  pure  clay,  and  mix 
It  with  an  equal  quantity  of  fine,  fresh  horse  manure,  and 
work  in  fine  hair.  If  the  clay  be  strong,  add  a  little  sand. 
Beat  and  work  the  materials  thoroughly  together,  and  apply 
a  ball  of  the  mixture  to  the  stock,  completely  covering  it. 
If  no  hair  be  used,  the  mixture  must  be  supported  by  wind- 
ing around  it  cloth,  tow,  &c.  Some  use  less  horse  manure, 
and  always  use  sand  to  reduce  the  strength  of  the  clay. 
The  proportions  must  be  varied  with  the  nature  of  the  clay. 
Some  is  pure  and  very  tenacious,  other  is  weak,  being  natu- 
rally mixed  with  sand.  It  is  better  for  being  prepared  a 
short  time  before  used,  and  worked  occasionally. 

After  Management.  When  all  the  top  of  the  stock  is 
cut  off,  it  is  better  not  to  cut  ofl'  all  suckers  immediately,  and 
thwart  nature,  who  is  trying  to  renew  the  lost  top ;  and  if  a 
large  stock  be  set  out  the  spring  it  is  grafted,  it  may  suffer 
for  want  of  sufficient  top,  if  all  sprouts  be  cut  off  imme- 
diately on  starting.  Yet  suckers  must  not  be  allowed  to 
choke  the  scions,  nor  draw  off  too  much  of  the  nutriment. 
In  most  cases,  after  the  scions  have  got  a  good  start,  it 
is  better  to  spurr-in,  that  is,  cut  off  occasionally  a  por- 
tion of  the  suckers  on  the  stock,  and  allow  the  scions  the 
principal  support.  In  large,  old  trees  that  are  grafted^  it 
may  be  well  to  cut  off  most  of  the  suckers,  and  all  that  ir 
terfere  with  the  scions,  but  leave  small  twigs  of  the  old  wooi 
on  large  hmbs  till  the  next  or  second  season.  This  will 
keep  up  the  vigor  and  health  of  the  tree  and  save  from 
injury  by  too  rapid  a  change,  or  sudden  deprivation  of  the 
top ;  it  also  saves  the  trunk  and  large  branches  from  the  hot 
sun. 


PROPAGATION BUDDING.  41 


Budding. 


Budding,  or  Inoculation,  is  the  same  as  grafting  in  its 
effects,  as  in  both  cases  the  young  shoot  starts  from  a  bad. 
It  is  performed  at  a  different  season,  and  usually  on  small 
stocks.  It  has  the  advantage  of  grafting  in  the  more  rapid 
multiplication  of  a  variety,  in  being  more  expeditious,  in 
allowing,  frequently,  of  a  repetition  the  same  season,  in  case 
of  failure,  and  of  the  operation  without  injury  to  the  stock, 
and  it  is  surer  than  grafting  on  stone  fruit.  It  is  the  most 
common  mode  of  propagation  in  nurseries,  but  it  is  not 
much  practised  on  large  trees,  nor  even  on  small  standards, 
(excepting  stone  fruit,  peaches  in  particular,)  as  grafting  is 
preferable. 

Subjects  for  BuDDiNa.  Stocks  or  limbs  from  J;,  J^,  or  | 
of  an  inch  in  diameter  are  suitable  fur  budding,  and  even 
those  of  an  inch  will  answer,  but  they  are  more  proper  for 
grafting.  It  is  of  great  importance  that  the  stock  be  well 
established  and  in  vigorous  condition,  that  it  may  send  up 
a  strong,  straight  shoot,  forming  a  good  trunk  for  a  stand- 
ard, else  it  will  be  stinted  and  scraggy,  and  difficult  to  form 
into  a  good  tree. 

Requisites  to  Success.  The  stock  must  be  growing  well 
at  the  time,  and  it  must  continue  to  thrive  for  10  or  15  days 
alter  the  operation,  that  the  bud  may  unite  with  the  stock 
The  season  must  be  sufficiently  advanced  for  the  cainbriun 
or  slwer  (the  mucilage  between  the  bark  and  wood)  to  be 
formed.  The  scions  for  budding  must  be  well  grown  and 
ripening,  or  becoming  firm,  as  green  or  succulent  scions  lack 
substance  and  the  buds  fail.  The  operation  must  be  per- 
formed in  a  skilful  manner.  The  stock  and  scion  must  be 
allied  to  each  other ;  }'et  scions  will  flourish  in  stocks  of  a 
different  species,  as  pears  on  quinces,  and  even  in  different 
genera,  as  the  peach  in  the  plum,  and  the  pear  in  the  JMoun- 
tain  Ash,  thorn,  and  Shad  Bush  or  June  Berry. 

Time  for  Buddixg.  Mitch  depends  on  various  circum- 
stances, such  as  age  and  thrift  of  the  stock,  the  weather,  the 
season,  tScc.  Judgment  must  be  constantly  exercised,  (and 
then  we  may  fail,)  for  we  can  no  better  set  an  exact  time 
for  budding  than  for  cutting  grain  in  future  years.  In  this 
climate,  if  the  stocks  are  young  and  of  :ommon  vigor,  and 
the  season  and  the  weather  as  to  moisture  about  as  usual, 

the  time  for  budding  is  srfrerally  about  as  folloAvs.  riiiins. 
4* 


42  AMERICAN   FRUIT    BOOK. 

from  Aug.  i  to  10.  Cherries,  from  Aug.  5  to  15.  Pears, 
from  Aug.  10  to  20.  Apples,  from  Aug.  15  to  25.  Peaches, 
from  Sept.  5  to  15  or  18.  Apricots  on  plums,  same  as  plums. 
Quince,  same  as  apples.  But  if  the  season  has  been  for- 
ward and  wet,  and  trees  have  grown  fast  and  early,  and 
then  begin  to  stop  from  drought,  the  budding  must  be  done 
earlier.  On  the  contrary,  if  the  season  is  backward,  and  the 
growth  of  trees  small  from  unfavorable  weather,  and  then 
it  becomes  warm  and  wet,  and  the  trees  grow  fast,  the  bud- 
ding must  be  done  later.  So  the  time  may  vary  thus  :  plums, 
from  July  25  to  Aug.  25 ;  cherries,  from  Aug.  1  to  30,  and 
sometimes,  very  young,  thrifty  stocks,  the  first  week  in  Sept. ; 
pears,  from  Aug.  5  to  Sept.  5 ;  apples,  from  Aug.  5  or  10  to 
Sept.  5  or  10  ;  peaches,  from  Sept.  1  to  20.  Sometimes  they 
gum  and  spoil  when  set  the  first  week  in  Sept.,  in  very  young 
and  thrifty  stocks ;  again,  if  delayed  to  the  third  week,  cold 
weather  may  check  vegetation,  and  prevent  the  buds  from 
taking.  When  the  weather  is  moist,  and  stoclcs  are  young 
and  vigorous,  the  safest  time  is  from  the  10th  to  the  15th 
of  Sept.  Sometimes  cherries  will  do  well  budded  the  last 
of  July.  Again,  the  stocks  will  grow  one  half  after  that 
time,  and  the  gum  will  ooze  out  and  destroy  the  buds.  If 
the  stock  be  very  young  and  thrifty,  and  the  weather  wet 
and  warm,  they  will  succeed  v.''hen  budded  the  last  of  Aug. 
or  first  of  Sept.  Persons  of  the  greatest  experience  are  lia- 
ble to  err  in  being  too  early  or  too  late,  owing  to  variable 
seasons.  Sometimes  peach  buds  will  start,  if  set  the  first 
week  in  Sept. ;  but  Avill  succeed  well,  set  as  late  as  the  20th, 
if  the  weather  be  wet,  and  warm  8  or  10  days  after  that 
time.  Again,  when  set  as  late  as  the  20th  of  Sept.,  they 
have  failed,  as  the  weather  soon  became  dry  and  cold.  JMuch 
depends  on  the  age  and  thrift  of  the  stock,  otherwise  than 
from  the  inliuence  of  peculiar  weather  or  seasons.  Plums 
or  cherries  of  the  third  season,  peaches  that  are  two,  and 
apples  and  pears  that  are  older  and  larger  than  usual,  need 
to  be  budded  2  or  3  weeks  earlier  than  young,  thrifty  stocks. 
If  buds  are  set  too  early,  they  may  start  the  first  season, 
and  then  the  winter  will  kill  them.  Stone  fruit,  set  too  early, 
is  not  only  liable  to  start,  but,  in  cherry  trees,  to  gum  around 
the  bud,  and  sometimes  the  rapid  growth  throws  out  the  bud. 
When  buds  are  set  too  late,  the  bark  does  not  peel  well,  and 
there  will  not  be  sufficient  growing  weather  to  cause  a  union 
of  the  bud  and  stock. 


PROPAGATION BUDDING. 


43 


Spring  Budding  has  been  practised  with  various  success. 
In  some  cases,  ajmost  every  bud  has  succeeded ;  in  others, 
all  have  failed.  It  has  been  attended  to  but  little,  is  iniper 
fectly  understood,  and  it  is  undoubtedly  better  adapted  to  the 
West  and  South  than  to  the  North,  The  scions  should  be 
cut  before  the  buds  swell,  and  set  as  earl}  in  spring  as  the 
bark  will  peel.  Cut  off  the  stock  an  inch  )r  two  above  the 
bud,  and  remove  all  twigs  and  leaves  from  the  stock  at  the 
time  of  budding. 

Preparation  and  Saving  of  Scioxs.  Cut  scions  of  the 
present  year's  growth,  that  have  been  thrifty  and  strong,  and 
are  nearly  done  growing,  becoming  firm  and  ripe.  For  early 
use,  scions  on  old  trees  of  moderate  growth  are  usually  best, 
being  more  firm  than  those  of  rapid  growth.  In 
case  of  a  scarcity,  we  use  the  side  shoots  from 
scions  set  in  the  spring,  or  even  the  main  scion, 
when  we  desire  to  multiply  a  variety  as  fast  as 
possible ;  but  they  are  generally  too  soft  for  early 
budding. 

As  soon  as  the  scion  is  cut,  trim  off  the  leaves, 
leaving  about  ^  of  an  inch  of  the  foot-stalk,  else 
the  leaves,  which  transpire  moisture  rapidly,  will 
absorb  it  from  the  buds  and  quickly  spoil  them. 
In  hot,  dry  weather,  they  may  be  spoiled  in  this 
way  in  2  hours. 

If  the  scions  are  to  be  used  soon,  wrap  them  in 
a  damp  mat  or  cloth,  or,  for  convenience,  put 
■  hem  in  fine  grass  or  leaves,  and  wrap  in  paper. 
To  send  a  distance,  pack  in  damp  moss,  or  in 
damp  sawdust,  in  a  box.  To  keep  awhile,  wrap 
up  or  pack  as  above,  and  lay  in  a  cool  place  in 
the  cellar,  or  bury  a  foot  deep  in  the  ground,  in  a 
cool,  shady  place.  They  will  keep  longest  in  the 
moss  or  sawdust.  They  may  be  kept  several 
days  in  grass  or  leaves,  and  a  week  or  more  in 
moss  or  sawdust.  To  keep  a  long  time,  put  in  a 
damp  cloth  or  mat,  and  lay  in  an  ice-house  or  chest,  or  they 
may  be  kept  long  in  sawdust.     (Page  35.) 

Mode  of  Budding.  The  most  common  and  the  best  is  T 
budding.  AVith  a  sharp  budding  knife,  make  a  perpendicu- 
lar slit,  just  through  the  bark,  about  an  inch  long,  then  a 
cross-cut,  in  the  form  of  a  letter  T.  It  is  M'ell  to  make  the 
cross-cut  in  a  circular  form,  as  in  the  figures  a,  d,  that  the 


Stick  of 
Buds. 


44 


AMERICAN    FRUIT    BOOK. 


band  may  cross  the  cut.  With  the  ivory  at  the  end  of  the 
knife-handle,  raise  the  bark  a  little  at  each  corner,  below  the 
cross-cut.  If  one  has  not  a  budding-knife,  this  may  be  done 
with  a  piece  of  sharpened  hard  wood  or  with  the  knife-blade. 
Lift  up  the  bark,  not  force  the  instrument  between  the  bark 
and  wood,  and  disturb  the  cambrium  or  new  layer  of  soft 
matter. 

*  Hold  the  but  of  the  scion  from  you,  and  insert  the  knife 
about  ^  an  inch  below  the  bud  that  is  next  the  but-end,  and 
with  a  gentle  curve  cut  about  to  the  depth  of  ^  the  diameter 
of  the  scion  —  more  in  small,  soft,  or  rather  green  scions,  and 
less  in  large  scions  of  firm  or  ripened  wood  —  and  bring  out 
the  knife  about  .^  an  inch  above  the  bud.  Then  put  the  bud 
under  the  bark,  and  slide  it  down  the  vertical  slit  till  the  bud 
is  a  little  below  the  cross-cut ;  then,  if  any  of  the  bark  re- 
main above  the  cross-cut,  cut  it  oft'  there,  making  a  neat  fit. 
Some  make  the  cross-cut  below  the  perpendicular  sht,  and 
nm  the  bud  upward,  but  this  is  less  convenient,  and  ag 
better. 


a  The  stock  prepnred  for  the  bud.  b  The  bud  witli  the  wood  taken  i.ut 
c  The  I)ik]  with  the  wood  in.  d  The  slock  with  the  bud  inserted. 
e  Tiie  slock  with  the  bud  tied  in. 

Wind  the  matting  closely  around  the  stock,  so  as  to  cover 
all  the  vertical  and  transverse  cut,  barely  leaving  the  bud 
uncovered  ;  tie  with  one  bow-knot  on  the  same  side  as  the 
bud.  Bud  on  any  side  excepting  the  south,  where  the  sim 
may  injure  the  tjud  in  warm  days  in  winter. 


PROPAGATION BUDDING.  45 

On  Removing  the  Wood.  The  English  mode  is  to  apply 
the  thumb-nail  to  the  wood  at  the  top,  and  remove  it  from 
the  bark,  examining  carefully  to  see  that  it  comes  off  smooth- 
ly under  the  bud,  but  if  the  wood  comes  out  of  the  bud, 
leaving  a  minute  hole  there,  of  less  size  than  a  common  pin 
head,  the  bud  is  spoiled,  and  must  be  rejected,  and  another 
tried.  To  guard  against  this  evil,  after  starting  the  wood, 
and  cleaving  it  to  the  bud,  sUp  in  the  point  of  a  thin,  sharp 
knife,  and  cut  between  the  wood  and  bark,  directly  under 
the  bud,  which  saves  it. 

Of  late,  a  new  mode  prevails,  called  the  American,  which 
is,  to  slip  in  the  bud  without  removing  the  wood.  Some 
who  have  lately  learned  the  art  of  budding  leave  in  the 
wood  invariably,  and  say  that  they  find  from  experiments 
this  mode  as  successful  as  the  other,  and  saves  trouble.  But 
the  most  skilful,  who  learned  the  English  mode,  take  out  the 
wood  when  it  is  rather  firm,  but  when  it  is  soft  and  succu- 
lent, they  leave  it  in.  A  beginner  will  do  about  as  well  at 
first  to  allow  the  wood  to  remain,  as  he  will  be  liable  to  in- 
jure the  bud  or  bark  in  removing  it.  But  in  this  case,  mind, 
when  the  wood  and  bark  are  becoming  firm,  and  cut  shal- 
low, so  as  to  take  but  a  very  thin  piece  of  wood.  Either 
mode,  well  done,  at  the  proper  time,  will  generally  succeed 
There  is  less  trouble  in  retaining  the  wood,  and  this  mode 
is  prevailing,  though  comparatively  new. 

Bands.  IMats,  such  as  are  used  around  furniture,  new  and 
strong,  are  cut  into  suitable  lengths  and  used  for  bands.  The 
soft,  pliable,  inner  bark  or  rind  of  any  trees,  like  bass  or 
linden  and  elm,  is  good.  Suitable  materials  can  be  had  at 
agricultural  stores.  Some  use  cotton  wicking.  AVoolen 
yarn  will  answer.  Some  budders  use  strips  of  cloth  listing 
from  the  tailor's.  This  stretches  as  the  stock  grows,  and 
needs  no  loosening.  Sheet  India-rubber  and  gutta  percha 
are  used  by  the  curious.  IMatting  and  such  material  should 
be  wet  before  used,  to  make  it  soft  and  pliable. 

After  Management.  In  10  or  20  days  after  budding, 
according  to  the  vigor  of  the  stock,  the  bud  will  have  united 
with  the  stock,  and  if  the  band  binds  closely,  so  as  to  cut 
into  the  bark,  it  must  be  loosened  and  re-tied  as  before.  If 
the  bud  has  dried  and  shriveled,  the  stock  may  be  re-budded, 
if  the  bark  peels.  In  about  3  weeks  after  budding,  if  the 
bud  is  well  united  to  the  stock,  the  band  may  be  removed 
Bat  if  it  does  not  bind,  it  may  remain.     If  it  remains  on 


46 


AMERICAN    FRUIT    BOOK. 


during  winter,  the  ice  is  more  likely  to  gather 
around  the  band,  and  injure  the  bud.  As  the  bark 
of  the  cherry  curls,  the  band  needs  to  remain  on 
longer  than  on  other  stocks. 

In  the  spring,  from  the  bursting  of  buds  to  the 
leaves  becoming  half  size,  cut  off  the  stock  in 
which  the  bud  is  good,  to  within  2  or  3  inches  of 
the  bud,  and  when  the  bud  has  started,  tie  it  to 
the  stump,  if  it  inclines  off.  Keep  down  the 
sprouts  ;  and  in  July,  cut  off  the  stump  even 
with  the  bud,  as  at  the  line  a,  and  keep  down 
sprouts  and  suckers.  ^. 

'^  Growing 

—  bud. 

Inakchixg  is  similar  to  grafting ;  it  is  the  union  of  two 
trees  or  branches,  both  retaining  their  hold  in  the  ground  till 
they  are  "united  or  longer.  It  is  practised  in  various  ways. 
Trees  of  equal  or  unequal  size  may  be 
united  lengthwise  or  crosswise,  by 
shaving  off  a  little  of  the  wood  on 
each,  and  fitting  them  nicely  together, 
allowing  them  to  join  in  bark  and 
wood,  as  in  grafting.  Bind  them 
closely  together,  and  apply  composi- 
tion. 

Some  trees,  that  are  difficult  to  propa- 
gate by  grafting  or  budding,  may  be 
transferred  into  thrifty  stocks  or  larger 
trees,  in  this  way,  and  after  they  are 
well  united,  the  top  of  the  larger  tree 
may  be  cut  off,  and  the  w\\o\e  gro\rth 
thrown  into  the  smaller,  which  may, 
after  a  while,  be  cut  loose  from  the 
ground  and  trimmed  off,  or  it  may  remam,  as  in  the  figure 
on  the  left. 

Sometimes  inarching  is  practised  in  the  same  way  as  side 
grafting  reversed.  The  object  being  to  in\agorate  an  old  or 
slow-growing  tree  by  setting  vigorous  young  trees  around  it, 
and  inarching  with  it,  as  in  the  figure  on  the  right.  The  end 
of  the  tree,  scarfed  on  the  side  next  the  larger  tree,  is  run  up 
under  the  bark,  and  a  bandage  and  composition  applied. 
By  inarching,  a  tree  may  be  sustained  beyonr!  its  usual 
period,  as  the  pear  on  the  quince,  by  inarching  wun  it  young 
pear  trees. 


Inarching. 


TRANSPLANTING.  47 

Inarching  is  often  practised  for  curiosity  or  ornament.  A 
small  tree  may  be  inarched  with  its  neighbors  on  each  side, 
and  then  cut  loose  from  the  ground,  and  flourish  hanging  in 
the  air.  We  have  seen  some  fine  specimens  of  inarching  by 
nature.  In  one  case  it  was  a  puzzle  whether  a  limb,  in  an 
inverted  form,  grew  down  and  took  root  in  the  ground,  or  a 
tree  had  grown  up  and  united  with  another. 

Re-rooting.  In  some  cases  scions  are  set  on  stocks  of 
slower  growth,  or  a  different  character,  as  the  pear  oi  the 
quince,  thorn  on  mountain  ash,  plums  on  the  slow-growing 
Canada  stock,  fee,  and  it  is  desirable  to  produce  re-rooting, 
that  is,  roots  from  the  scion,  in  order  to  make  a  larger  or 
more  durable  tree. 

Graft  the  stock  a  few  inches  below  the  surface,  and  cover 
it  with  fine  earth,  half  way  up  the  scion,  which  having 
started  well,  hill  up  a  little  around  it.  and  if  it  does  not  re- 
root  the  second  year,  remove  the  earth  in  July  when  the  sap 
is  tending  downward,  and  with  a  gouge  cut  the  wood 
upward,  half  an  inch  or  an  inch  in  several  places  in  the  lower 
part  of  the  scion,  leaving  most  of  the  bark  entire  ;  then  fill 
up  around  the  roots  with  fine  rich  loam,  and  lay  around 
litter,  and  water  moderately,  if  it  be  dry  weather.  The 
descending  sap  will  extend  from  these  tongues  and  form 
roots. 

4 

TRANSPLANTING. 

A  GREAT  deal  depends  on  this  operation  —  far  more  than 
most  persons  suppose.  A  farmer  dismissed  a  hand  becau.se 
he  set  only  9  trees  in  a  day,  during  his  absence ;  the  next 
day  he  set  the  balance  of  a  100  himself.  When  they  bore  %, 
fruit,  the  9  set  by  the  hand  proved  to  be  more  valuable  than 
the  91  set  by  himself. 

Better  expend  a  dollar  in  setting  a  good  tree  "well,  than  do 
it  poorly ;  but  this  is  not  necessary,  for  in  common  cases 
trees  can  be  Avell  set  at  the  expense  of  10  or  12  cents  each, 
and  frequently  for  less. 

Preparing  a  place  for  Trees.  Having  prepared  the 
soil,  as  already  directed,  (page  30,)  dig  a  deep  broad  hole. 
It  should  be  1  or  2  feet  wider  than  the  roots  extend,  and  bel- 
ter if  much  wider,  and  18  or  20  inches  deep,  unless  the  sub- 
soil is  a  compact  clay  or  marl,  that  will  hold  water  in  the 
hole,  and  then  it  is  better  to  plant  the  tree  near  the  surface 


48  AMERICAN    FRUIT    BOOK. 

Fill  the  hole  nearly  up  with  decayed  sods  mixed  with  rich 
mellow  earth,  and  a  little  of  the  subsoil  that  was  dug  out, 
and  spread  the  rest  of  the  subsoil  upon  the  surface.  Expos- 
ure will  improve  it.  Tread  the  earth  down  a  little,  that  it 
may  not  settle  after  the  tree  is  set. 

Taking  up  Trees.  Some  tear  up  trees  as  they  would 
worthless  shrubs,  splitting  and  breaking  the  roots,  and  in 
many  nurseries  the  roots  are  cut  off  with  the  spade.  Instead 
cf  this  harsh  treatment,  the  earth  should  be  loosened  around 
trees,  and  all  the  roots  should  be  gently  taken  up  entire,  if 
possible.  If  any  roots  are  broken  or  split,  they  should  be 
cut  off  smoothly  lest  they  canker.  Cut  slanting  on  the  under 
side,  then  the  root  will  start  on  the  upper  side,  and  not  tend 
downward. 

Puddling,  w^hich  is  dipping  the  roots  in  mud,  is  a  neces- 
sary preparation,  when  the  trees  are  to  be  sent  far,  or  kept 
long  out  of  the  gromid ;  but  the  mud  should  be  washed  off 
before  setting. 

Reducing  the  Top.  In  all  cases  of  transplanting,  except- 
ing early  in  the  fall,  the  tree  is  placed  under  disadvantages, 
though  removed  with  the  greatest  care,  and  it  is  best  to  re- 
duce the  top  a  little.  But  when  the  roots  are  reduced,  in 
transplanting,  the  tops  should  be  reduced  even  more  in  pro- 
portion. Trees  are  sometimes  transplanted  under  such  dis- 
advantages, that  it  is  necessary  to  cut  off  all  the  top  to 
induce  them  to  start.  50  peach  trees  brought  from  N.  Jer- 
sey, in  a  bad  condition,  nearly  all  died,  excepting  six,  that 
were  cut  off  near  the  ground,  and  they  succeeded  well. 
When  the  top  of  a  tree  has  a  good  form,  the  branches  may 
he  shortened  in  by  cutting  off  one  third  or  one  half  of  the 
last  season's  growth  ;  this  will  reduce  the  quantity  of  fohage, 
which  otherwise  might  transpire  moisture  too  fast  for  the 
absorption  of  the  mutilated  roots ;  and  as  new  roots  grow, 
a  complete  head  will  soon  be  fotmed  to  correspond,  and  the 
general  contour  of  the  top  will  not  be  disturbed. 

Packing  should  be  done  with  great  care,  that  every  part 
may  be  safe,  and  damp  moss  or  htter  should  be  well  packed 
around  the  roots,  that  they  may  not  dry  till  they  arrive  at 
their  place.  When  sent  a  great  distance,  moss  should  be 
used,  as  it  long  retains  moisture.  Trees  may  be  packed  so 
that  they  may  be  safely  carried  thousands  of  miles.  In 
packing  trees  to  be  transported  on  the  ocean,  the  moss 
should  be  almost  dry,  owing  to  excess  of  moisture  from 


TRANSPLANTING.  49 

tne    water,  which   induces    monldiness    with    v,ei    moss; 
and  in  such  case  the  trees  should  be  nearly  dried  after  pud 
dling. 

The  Roots  should  kot  Freeze  while  out  of  the  ground,  as 
it  is  very  injurious.  When  closely  packed,  the  efi'ect  is  less 
than  when  exposed  to  air  or  sun.  After  being  frozen,  it  is 
best  to  thaw  them,  closely  covered,  and  better  still  in  a  dark 
cellar,  or  put  them  into  cold  water,  or  bury  them  in  the 
ground  immediately. 

Laying  in  by  the  Heels,  is  placing  trees  slanting  in  a 
trench,  and  covering  the  roots  and  lower  parts  of  the  stem 
in  earth,  to  save  them  through  winter,  or  at  any  time  until 
convenient  to  set  them.  They  should  be  put  in  light  soil 
where  water  will  not  stand.  Small  seedlings,  and  layers,  and 
tender  trees  generally,  may  be  kept  during  the  winter  in  this 
way,  by  covering  them  all  over.  Trees  may  be  taken  up 
early  in  spring  and  laid  in,  to  check  their  grov/th,  till  a  proper 
time  for  setting.  If  not  set  till  late,  it  may  be  well  to  raise 
them  from  the  trench  and  replace  them,  to  prevent  their 
growing.  It  is  also  better  to  have  their  tops  shaded,  when 
the  weather  becomes  warm.  In  this  way  we  have  kept  trees 
in  fine  condition  till  the  last  of  May,  which  was  evident  from 
the  large  growth  that  season. 

Setting  Trees.  The  land  and  holes  being  prepared,  as 
named,  and  the  broken  roots  cut  off,  set  the  tree  and  place  the 
roots  in  their  natural  position,  and  so  that  they  will  not  run 
do-RTiwardj  and  separate  those  that  lie  together ;  carefully 
guard  against  setting  too  deep,  especially  on  cold,  moist 
land.  Let  the  upper  roots  lie  a  few  inches  below  the  surface 
when  the  earth  is  leveled.  The  roots  being  adjusted,  place 
fine  loam  on  them,  filling  up  closely  under  the  heel  of  the 
tree,  and  all  around  the  roots  so  as  to  leave  no  cavity,  tread- 
ing it  doAvn  gently,  that  it  may  come  in  close  contact  with 
the  roots.  Do  not  shake  the  tree,  as  this  will  displace  the 
small  fibres.  The  hands  should  be  used,  not  the  foot,  or  a 
harsh  implement,  in  adjustmg  the  roots  and  applying  the 
soil. 

When  the  hole  is  filled  up  level,  if  it  be  in  spring,  make  a 
cavity,  to  catch  the  rain.  If  it  be  in  the  fall,  make  a  broad 
mound  around  the  tree,  8  or  10  inches  high,  to  keep  the  roots 
warm,  throw  off  the  water,  and  support  the  tree.  Place  a  few 
stones  close  by  the  tree,  bedded  firmly  in  the  mound,  then  lay 
sods  between  the  tree  and  the  stones,  and  press  them  down 
5 


60  AMERICAN    FRUIT    BOOK. 

closely.  Thus  set,  no  stakes  are  necessary,  as  the  trees  wiL 
stand  a  hurricane.  It  takes  but  a  few  minutes  to  make  the 
mound  and  fasten  the  tree.  In  the  spring  remove  the 
mound  and  make  a  cavity,  as  in  spring  setting. 

Mui.cHixG  is  the  application  around  trees,  of  straw,  old 
hay,  seaweed,  salt  hay,  old  tan,  saw-dust,  fine  shavings,  or 
other  litter,  which  is  excellent,  as  it  keeps  the  land  moist  and 
light,  and  when  decayed  makes  manure.  Even  stones  or 
pieces  of  wood  and  bark  are  good. 

Watering,  in  time  of  drought  may  be  necessary  to  sa\'e 
trees  the  first  year.  Mulching  may  save  this  trouble,  or  ren- 
der but  little  watering  necessary.  One  pail  of  water,  with 
mulching  to  retain  it,  vnU.  do  more  good  than  6  applied  to 
the  baked  earth,  where  it  will  soon  evaporate. 

Time  for  Transplanting.  We  set  trees  from  the  latter 
part  of  Sept.  till  into  May,  (if  taken  up  early  in  spring,  and 
laid  in  by  the  heels,)  as  most  convenient,  and  with  success. 
Fall  setting  requires  more  care,  especially  when  late.  We 
prefer  early  in  fall,  (last  of  Sept.  and  1st  of  Oct.,)  or  early 
operations  in  spring,  so  far  as  relates  to  taking  up  the  trees. 
When  set  early  in  the  fall,  the  earth  settles  around  the  roots, 
and  they  grow  the  next  season  as  though  they  had  not  been 
moved. 

Yet  many  things  must  be  regarded.  Peach,  apricot,  and 
other  tender  trees,  generally  do  better  set  in  sprmg.  As  to 
carrying  trees  north  or  south,  see  page  62.  Better  not  set  in 
wet  lands  in  the  fall,  unless  it  is  done  very  early,  and  the 
trees  are  set  near  the  surface,  and  a  good  mound  of  earth 
placed  around  them.  In  open  winters,  and  on  the  sea  coast, 
where  are  many  changes  of  weather,  fall  setting  may  not 
succeed  so  well,  unless  done  well  and  early. 

In  1847,  we  set  trees  of  various  kinds,  in  Oct.  and  Nov., 
some  in  wet  land ;  the  following  winter  was  open  and  change- 
able, and  the  most  tr}dng  to  txees  we  ever  knew,  yet  they  all 
lived  and  grew  well.  Set  in  spring,  as  early  as  the  land  is 
dry  enough  to  work.  If  it  be  not  dr}''  early,  take  up  and  heel 
them  in,  as  on  page  49.  By  all  means  take  them  up  before 
vegetation  commences,  and  if  well  cared  for,  it  is  not  so  im- 
portant about  setting  them  early,  and  if  the  land  be  wet  and 
muddy,  delay  is  better. 

Transplanting  in  Summer.  The  late  S.  Perlrins,  Esq., 
of  Brookline,  stated  in  the  Horticulturist  that  he  removed 
many  trees  in  summer,  even  when  loaded  with  fruit,  with- 


CULTIVATION    AND    MANURES.  51 

out  checking  the  growth  or  injury  to  the  fruit.  A  trench, 
several  inches  wide,  is  cut  round  the  tree,  outside  the  roots, 
and  as  deep  as  the  roots,  and  filled  with  water,  and  covered ; 
and  in  30  or  40  hours  the  tree  is  carefully  taken  up  and  set 
with  the  ball  of  earth.  In  this  way  plants  or  trees  may  be 
removed,  without  injury,  at  any  time  in  the  season. 

Removing  Large  Trees.  If  convenient,  it  is  better  to 
prepare  large  trees  by  digging  a  trench,  in  spring,  around  the 
tree,  about  as  far  from  the  trunk  as  the  roots  can  be  taken 
up.  Dig  deep  enough  to  cut  off  the  roots,  and  fill  the  trench 
with  fine  rich  loam  and  mellow  manure.  Numerous  new 
small  roots  will  shoot  out,  which  can  be  removed  with  the 
tree,  and  compensate  for  the  long  roots  cut  off.  In  most 
cases  many  roots  are  lost  in  removing  large  trees,  and  the 
limbs  must  be  cut  off  still  more.  In  some  cases  it  is  neces- 
sary to  cut  off  all  the  limbs  of  large  trees,  leaving  only 
stubs,  from  one  to  three  feet  long.  Under  good  manage- 
ment they  will  soon  start  with  vigor,  and  furnish  a  new  top. 
Losing  the  top  of  a  tree  retards  it  but  little,  but  a  loss  of  roots 
destroys  its  vigor,  if  not  its  life.  If  a  tree  is  to  be  changed, 
graft  after  it  is  removed,  and  in  this  way  the  top  will  be  re- 
duced, and  an  improved  one  soon  formed.  Sometimes  large 
and  small  trees  are  removed  late  in  the  fall  or  early  in  the 
vanter  with  a  ball  of  frozen  earth. 

Transplanting  in  the  Bud.  Much  has  been  said  about 
success  and  failure  in  transplanting  trees  after  budding,  and 
before  the  bud  starts  in  the  spring.  It  is  evident  that  a 
transplanted  tree  will  not  grow  so  well  the  first  season  after 
transplanting  as  it  would  if  it  had  not  been  removed,  unless 
it  be  done  early  in  fall,  or  set  in  richer  land.  Yet  if  trans- 
planting be  well  done,  early  in  fiill,  or  very  early  in  spring, 
into  fine  rich  soil,  the  buds  will  start  and  grow,  and  attain  a 
good  size.  The  practice  is  not  recommended  only  as  a  mat- 
ter of  convenience. 

CULTIVATION  AND  IMANURES. 

In  some  cases,  fruit  trees  are  set  in  new  lands,  in  rich 
pastures,  by  roaci-sides,  in  loose,  mellow,  rich  soil,  where 
they  will  grow  sufficiently  fast  fOr  a  while  without  cultiva- 
tion or  manure.  But  in  most  cases  trees  need  manure  and 
culture,  as  much  as  corn  or  potatoes,  and  they  will  pay  as 
well  for  care  and  expenditure. 


52  AMERICAJ^    FRUIT    BOOK. 

The  land  among  fruit  trees  should  be  thoroughly  ploughed, 
(but  not  too  deep  among  the  roots,)  and  often  stirred  with 
the  plough,  cultivator,  harrow,  or  hoe,  to  keep  it  light,  loose, 
and  mellow,  promoting  the  growth  of  the  trees,  and  protect 
ing  them  against  drought.     The  land  should  also  be  wel 
manured,  and  kept  in  a  fertile  state. 

A  tree  that  has  grouTi  long  in  a  place,  and  is  not  suppliet 
with  manure,  is  much  like  an  animal  tethered  to  one  spot, 
with  a  limited  quantity  of  food.  In  both  cases,  food  musi 
be  carried  to  them,  or  they  fail.  Perhaps  the  tree  is  too  old 
o  advance  its  roots  much  further  in  quest  of  food,  or  in  ex- 
tension they  might  find  scanty  fare  in  a  soil  preoccupied, 
hke  the  animal  that,  with  a  longer  rope,  is  able  to  trespass 
on  land  already  fed  by  a  neighbor  as  hungry  as  himself. 
Spading  around  trees,  or  ploughing  a  few  furrows  near  them, 
while  most  of  the  land  is  in  grass,  is  only  partial  cultiva- 
tion ;  but  It  may  answer  in  a  good  soil  kept  in  a  high  con- 
dition. 

Some  crops  may  be  cultivated  among  fruit  trees  with  profit. 
Others  are  injurious.  Indian  corn  and  all  smaller  grains, 
and  crops  generally  that  ripen  their  seeds,  injure  trees.  Pota- 
toes and  other  root  crops  are  favorable  ;  so  are  squashes,  and 
vines  generally.  Clover,  as  pasturage,  is  favorable  ;  as 
mowing,  injurious.  Pasturing  orchards  with  small  animals, 
as  hogs,  calves,  sheep,  and  poultry,  have  a  good  effect,  and 
they  destroy  insects,  as  the  animals  devour  the  fallen  fruit, 
insects  and  all.  Sheep  are  good  against  canker-worms. 
The  treading  and  rooting  of  animals  destroys  or  annoys 
insects  in  the  soil.  Sometimes  hogs  strip  the  bark  from  the 
roots  of  trees,  and  must  be  watched. 

It  is  more  economical  to  manure  liberally,  and  talce  off 
crops ;  as  the  constituents  of  vegetables  are  generally  differ- 
ent from  those  of  trees  ;  but  when  the  trees  nearly  cover  the 
land,  it  should  be  wholly  devoted  to  them,  and  the  manuring 
and  culture  continued,  as  the  extra  produce,  and  superior 
quality  of  the  fruit,  will  amply  repay  the  cost.  The  finest 
orchard  in  the  country  (page  27)  has  produced  large  crops 
of  vegetables  that  have  paid  nearly  all  the  expenditures. 

A  great  variety  of  manures  is  us'eful  for  trees,  and  vanous 
kinds  besides  animal  manures  are  often  best  and  cheapest ; 
yet  ammal  manures,  about  1  part  in  2  or  3,  are  very  good 
in  compost.  3Iud,  peat,  or  muck  is  excellent,  if  dug  and 
exposed  to  the  air  and  frost  one  season.     They  are  much 


CULTIVATION   AND   MANURES.  »53 

improved  by  the  addition  of  ashes,  10  or  20  bushels  to  the 
cord.  A  small  quantity  of  lime,  salt,  soot,  and  plaster, 
are  also  excellent.  These  form  a  cheap  and  valuable  ma- 
nure. 

Kotten  wood,  hay.  straw,  leaves,  sawdust,  chips,  shavings, 
weeds,  &;c.,  are  excellent  manure  for  trees ;  but  some  alkali, 
such  as  lime  or  ashes,  should  be  added  to  neutralize  the 
acidity.  These  substances  are  all  excellent  for  mulching. 
Fine  charcoal  is  good ;  so  are  saltpetre,  nitrate  of  soda,  in 
small  quantities.  Guano  is  good,  properly  mixed  in  loam, 
but  it  is  usually  dear. 

Salt  lye  or  soap-boilers'  waste,  mixed  with  loam,  also 
soap-suds,  sink-water,  and  urine,  are  valuable,  and  it  is  best 
to  mix  them  in  compost.  Bone  manure  and  horn  sha\'ings 
are  good.  Almost  every  vegetable  substance  in  liberal  por- 
tions, animal  substances  in  a  moderate  way,  well  prepared, 
and  mineral  substances  in  profusion  or  in  a  small  way,  ac- 
cording to  their  strength,  are  beneficial  to  trees,  when  prop- 
erly prepared  and  applied,  and  a  variety  is  usually  the 
best.  Even  coal-ashes  are  useful  on  any  soil.  Black- 
smiths' cinders  are  good  for  pear-trees  and  grape-vines. 
Night-soil  mixed  with  loam  is  fine,  and  cA^en  granite-dust  is 
useful. 

Compost  fok  all  Kinds  of  Trees,  dec.  One  cord  or  100 
bushels  of  mud,  muck,  peat,  or  heavy  loam,  for  dry.  sandy 
or  gravelly  soils ;  or  the  same  quantity  of  sand,  gravel,  or 
light  loam  for  clayey,  muddy,  or  moist  soils  ;  or  common 
loam,  or  a  mixture  of  different  kinds,  for  a  soil  of  common 
texture.  Add  20  or  30  bushels  of  manure  from  the  stable, 
barn-yard,  or  hog-pen.  Add  10  bushels  wood-ashes,  half  a 
bushel  of  salt,  and  a  peck  of  plaster ;  a  little  less  of  these 
for  moist  land,  and  more  or  twice  as  much  for  dry  soil. 
These  will  make  a  good  compost  for  any  trees  or  plants  ;  but 
if  convenient,  add  any  of  the  materials  named  as  manures 
in  this  chapter. 

Liquid  Manures.  Soap-suds  are  a  good  manure  for  trees 
and  plants  of  every  description,  as  they  contain  a  variety  of 
elements.  We  have  with  this  manure  alone  rendered  poor 
land  highly  productive.  Eev.  M.  Allen,  of  Pembroke,  a 
veteran  and  distinguished  farmer,  showed  to  us  highly 
valuable  effects  from  applying  soap-suds  liberally  around 
arge  apple-trees  in  grass  land.  To  suds,  add  sink-water 
and  urine,  and  all  these,  in  mixture  or  separate,  are  better 
5* 


5d 


AMERICAN    FRUIT    BOOK. 


for  the  growing  plant  for  fermenting  a  few  weeks.  From 
almost  every  manure,  particularly  those  that  are  readiiy 
soluble,  a  good  liquid  manure  may  be  made. 


TRAINING. 

Our  climate  is  so  warm,  that  training  fruits  m  a  southern 
aspect  to  walls,  fences,  builclings,  banks,  &:c.,  for  the  purpose 
of  obtaining  greater  heat,  is  necessary  with  only  a  few 
southern  or  foreign  fruits,  in  the  North.  Most  varieties  cul- 
tivated in  the  temperate  region,  come  to  perfection,  even  in 
N.  England,  in  the  common  tree  form. 

Yet  training  is  sometimes  useful  to  obtain  a  due  degree 
of  heat;  it  is  also  very  ornamental  and  convenient  in  a 
garden,  giving  a  beautiful  and  tasteful  appearance,  econo- 
mizing room,  and  furnishing  superior  specimens  of  fruit. 
There  are  various  modes  suited  to  different  purposes,  situa- 
tions, and  tastes. 

Tree  Training-  differs  from  common  tree  form  in  the  pro- 
duction of  low  and  extended  branches,  caused  by  cutting 
back  the  stem,  and  checking  the  upper  limbs,  until  the  lower 
ones  become  large  and  strong  from  the  full  force  of  light  and 
heat.  It  admits  of  modifications,  and  is  adapted  to  various 
purposes,  and  to  almost  every  species  of  tree  or  plant. 

After  one  year's  growth  of  the  young  tree,  scion,  or  vine, 
cut  off  the  main  stem,  (figure  a,)  leaving  buds  on  each  side. 
Next  season,  train  a  branch  each  way,  and  a  stem  upward, 
which  cut  down  as  before,  (figure  b.)    The  third  season, 


Different  Stages  of  Tree-Training. 

train  a  new  branch  each  way,  and  the  stem  upward,  and  cut 
back  again,  (figure  c,)  and  train  small  limbs  on  the  lower 
branches,  on  each  side,  or  on  the  upper  side  only.  Another 
season,  train  up  a  stem  and  cut  down  again,  training  out 
another  branch  on  each  side,  and  hmbs  on  another  branch, 


TRAINING. 


55 


(^figure  d,  showing  one  side.)  In  most  other  modes,  the  top 
and  upper  branches  are  kept  back,  to  induce  low  branches, 
and  give  them  a  strong  growth  first. 

Fan  Trainino  is  a  convenient  form,  and  is  much  practised 


Fan  7'rai)iing. 

with  grapes,  peaches,  nectarines,  apricots,  plums,  figs.  cV;c. 

Horizontal  TRAiNixa  is  a  very  neat  and  ornamental 
mode,  giving  a  good  exposition  to  light,  heat,  and  air.  It 
IS  practised  with  grapes,  pears,  apples,  6cc.     The  distance 


Horizontal  Training- 


between  J.he  laterals  should  be  from  10  to  20  inches,  accord 
ms  to  the  size  of  the  tree  or  vine. 


56 


AMERICAN    FRUIT    BOOK. 


At  the  splendid  and  beautiful 
villa  of  J.  P.  Gushing,  Esq.,  in 
"Waterto\\Ti,  in  this  vicinity,  vrhere 
numerous  experiments  are  made  in 
every  department  of  cultivation, 
pear  trees  are  trained  in  this  way, 
and  each  branch  grafted  with  a 
different  kind,  serving  an  impor- 
tant purpose  of  utility,  as  well  as 
of  ornament. 

QUENOUELLE    TRAINING.        Ill    this 

mode,  the  tree  is  run  up   tall,  the 
branches  not   extended  wide,  ^but 
bent  do^\Ti  and  fastened  at  first  by 
lineAj"  It  is  a  neat,  compact  mode, 
reqimung  but  little  room,  generally 
about  half  a  rod  square,  and  from 
the  branches  depending,  abundant 
bearing   iM^nduced.      Some    cut 
back  the  nrain  branches  annually, 
in  training,  to  give  vigor  to  the 
lower  branches. 

]^vra:.iidal  Training  is  a  neat 
and  beautiful  form,  adapted  to 
apples  and  pears,  and  it  alTords 
the  advantages  of  light  and  air  to 
all  parts,  as  the  top  branches  do 
not  overshadow  the  lower. 

Spiral  or 
Hoop  Train- 
ing is  some- 
times prac- 
tised as  a 
matter  of 
convenience 
or  of  taste. 
Posts  are  set 
in  a  circle, 
and   several 


Q,uenouelle  Training. 


Pyramidal  Training. 


Spiral  Training 

posts,  or  around  an  arbor,  in  a  spiral  form. 


vines,  set  on  the  outside,  or  several 
branches  from  a  central  vine,  (as  in 
the   figure,)   are   trained  around   the 


PRUNING.  57 

PRUNING. 

Many  fruit-growers  run  into  extremes.  Some  prune  too 
much,  others  too  little,  or  none  at  all ;  and  some  run  first 
into  one  extreme  and  then  into  the  other,  neglecting  their 
trees  for  years,  and  then  pruning  to  ruinous  excess.  ISlost 
trees  need  moderate  pruning  only.  Some  require  pruning 
to  give  them  proper  form,  and  it  is  necessary  to  clear  away 
dead  and  decaying  limbs. 

By  judicious  pruning  we  have  more  thrifty  trees,  larger 
foliage,  and  larger  and  finer  fruit,  and  the  sun  and  air  are 
admitted  into  the  top,  to  improve  and  perfect  the  fruit.  The 
cutting  off  of  a  large  limb  is  injurious,  as  there  is  usually 
a  large  root  corresponding,  which  will  be  seriously  afiected 
by  the  loss,  and  the  whole  tree  must  suifer.  .,^ 

Very  compact  tops  may  need  thinning.  Be  cautious  about 
going  into  a  tree  to  prune  with  hard  boots  or  shoes  on,  when 
the  bark  peels.  Use  a  fine  saw  for  large  branches,  then  pare 
smoothly.  Various  applications  are  made  where^rge  limbs 
are  cut.  Grafting  composition,  also  a  mixture  of  «^ual  parts 
of  clay  and  cow  manure,  are  used  for  large  wounds  from 
cutting  of  limbs  and  injuries.  Alcohol,  with  as  much  shel- 
lac dissolved  in  it  as  will  make  it  of  the  consistence  of  paint, 
appUed  with  a  painter's  brush,  is  excellent.  It  excludes  the 
air  and  water,  and  is  unaffected  by  change  of  weather. 

Time  for  Prunixo.  Volumes  have  been  written  on  this 
subject,  a  great  part  of  which  is  mere  theory.  Many  prune 
in  the  spring  from  custom,  and  others  in  June  because  the 
wound  heals  quickly,  not  reflecting  that  it  is  of  more  im- 
portance that  the  wound  heal  soundly  than  quickly.  We 
give  directions  according  to  our  experience  for  30  years. 

Slight  pruning,  in  which  very  small  limbs,  or  dead  limbs 
of  any  size,  are  removed,  may  be  performed  when  most  con- 
venient, in  any  season.  Moderate  pruning  should  be  done 
m  June,  July,  or  August,  though  it  will  answer  ver}'-  well 
till  Dec.  If  trees  are  pruned  in  July,  Aug.,  or  Sept.,  the 
wood  will  become  hard,  sound,  and  well  seasoned,  and  com- 
mence healing  over  ;  and  it  is  not  material,  otherwise  than 
for  appearance,  whether  it  heals  over  the  first,  second,  or 
third  year,  as  it  will  remain  in  a  healthy  state. 

We  should  prefer  Oct.,  Nov.,  or  even  Dec,  to  the  spring, 
which  is  the  worst  season.  The  trees  then  are  full  of  sap, 
and  it  oozes  out  at  the  wound,  which  turns  black  and  decays, 


58  <1MERICAN    FRUIT    BOOK. 

like  a  tree  cut  in  the  spring,  and  allowed  to  retain  the  bark. 
But  if  hmbs,  ever  so  large,  are  cut  in  Aug.  and  Sept.,  the 
wood  will  become  hard  and  remain  so,  if  it  never  heals  over. 

Thirty-two  years  ago,  in  Sept.,  we  cut  a  very  large  branch 
from  an  apple-tree,  on  account  of  injury  by  a  gale.  The 
tree  was  old,  and  it  has  never  healed  over ;  but  it  is  now 
sound,  and  almost  as  hard  as  horn,  and  the  tree  perfectly 
sound  around  it.  A  few  years  before  and  after,  large  Umbs 
were  cut  from  the  same  tree  in  spring ;  and  where  they  were 
cut  off  the  tree  has  rotted,  so  that  a  quart  measure  may  be 
put  into  the  cavities. 

Pruxix^  Young  Trees  and  Branches  of  Large  Ones.  Side 
shoots  of  young  or  nursery  trees  should  not  be  cut  off  at 
first,  as  it 'will  induce  weakness  in  the  stem,  the  trees  will 
bend  over,  and  staking  cannot  save  them.  The  only  rem- 
edy is  to  cut  them  off,  and  let  them  start  anew. 

Examme  a  young  tree  with  numerous  side  b]g^nches  all 
the  way  up  the  trunk,  and  you  will  find  that  it  tapers  off  as 
it  ascends,^owing  that  every  limb  gives  additional  strength 
to  the  treef^elow  it,  down,  not  only  to  the  ground,  but  to  the 
roots  also.  The  lower  limbs  of  young  trees  are  like  tributa- 
ries to  rivers,  which  serve  to  strengthen  and  enlarge  them. 
Remove  these  tributaries,  and  where  will  be  the  noble  river  ? 

Spur  Pruning  is  the  shortening  of  lateral  branches,  by 
cutting  them  off  a  few  inches  from  the  stem ;  and  occasion- 
ally  the  largest  should  be  cut  off  smoothly  at  the  trunk,  and 
thus  gradually  reduced,  as  the  top  of  the  tree  is  formed. 

If  you  would  have  large  trees,  under  which  you  can  pass 
with  teams,  do  not  make  them  tall  at  once,  but  train  them 
up,  retaining  side  branches  to  give  body  and  health  to  the 
trunk  and  roots  till  you  get  your  tree  up,  and  an  elevated 
top  to  perform  these  offices.  This  may  be  done  gradually, 
and  with  success,  cutting  away  the  lower  limbs  as  the  top 
becomes  large.  In  the  first  place,  cut  out  the  largest  side 
limbs,  that  they  may  not  become  too  large,  or  cut  them  off 
a  little  way  from  the  trunk,  to  check  their  growth,  while  the 
trunk  grows  and  attains  a  larger  proportion  ;  then  their  am- 
putation will  produce  less  effect. 

Allied  to  the  cutting  off  of  side  shoots,  or  stripping  the 
side  leaves  from  young  trees,  is  the  trimming  of  large  limbs 
by  cutting  off  all  shoots  and  spurs  a  considerable  distance 
from  the  trunk  because  they  do  not  bear  fruit,  when  they 
perforin  an  equally  important  office  in  giving  growth  and 
strength,  not  only  to  the  branch,  but  to  the  trunk  and  root. 


STOCKS   AND    THEIR    EFFECTS.  59 


STOCKS  AND  THEIR  EFFECTS. 

Great  attention  should  be  paid  to  the  selection  of  stocks, 
for  they  often  have  an  important  effect  on  the  growth,  pro- 
duction, and  life  of  the  tree,  and  on  the  quality  of  the  fruit. 
In  most  cases,  grafted  and  budded  trees  are  smaller  and  shorter 
lived  than  natural  trees.  The  nearer  the  stock  and  scion  are 
allied,  the  more  hardy  and  longer  lived  the  tree  will  be.  On 
the  contrary,  the  wider  the  difference  the  sooner  the  tree  wil! 
come  to  an  end.  In  extreme  cases  of  disparity,  as  the  pear 
and  the  apple,  they  generally  die  i'n  a  few  years. 

Seedling  stocks  are  best,  as  suckers  are  liable  to  send  up 
suckers,  to  have  a  stinted  growth,  and  die  prematurely. 
Sometimes  there  are  great  advantages  in  putting  scions  on 
stocks  different  from  themselves,  as  we  shall  show  under 
different  species. 

Effects  of  the  Stock  on  the  Scion  and  Fruit.  Some 
years  ago  we  published  our  views,  showing  that  the  stock 
affected  the  fruit  in  various  ways.  This  novel  view  was 
generally  opposed.  But  as  science  increases,  the  best  prac- 
tical men  acknowledge  the  fact,  and  profit  by  it. 

AVe  have  never  read  various  articles  of  any  writer,  nor 
conversed  much  with  an  intelligent  cultivator,  who  has  not 
acknowledged,  directly  or  indirectly,  that  the  stock  affects  the 
fruit  of  the  scion.  We  could  quote  numerous  authorities 
and  hundreds  of  cases  showing  that  the  stock  affects  the 
fruit  ''for  better  or  for  worse."  It  affects  the  size,  form, 
color,  quality,  time  of  ripening,  production,  time  of  bearing, 
year  of  bearing,  and  as  to  health  and  perfection,  or  defects 
and  decay.  And  the  higher  up  the  stock  is  grafted,  the 
greater  will  be  its  effect  on  the  scion. 

We  have  noticed  several  cases  of  late  plums  grafted  into 
a  branch  of  an  early  tree,  and  when  the  early  plums  ripened, 
the  leaves  fell  from  the  whole  tree,  and  the  late  fruit  failed 
from  want  of  foliage.  We  grafted  an  apple  that  was  usually 
sound  on  the  top  of  a  tree,  the  fruit  of  Avhich  was  always 
water-cored,  some  of  it  almost  a  ball  of  water ;  and  that 
grafted  fruit  v/as  always  water-cored,  but  not  so  on  the 
other  trees.  Mr.  Rivers,  of  the  Strowbridge worth  nursery, 
Eng.,  says  that  "  some  pears  that  are  worthless  on  pea? 
stocks  are  improved  and  fine  on  the  quince  ;'*  and  every 
cultivator  talks  in  a  similar  way.     Joseph  Cooper,  Esq.,  of 


60  A3IEKICAN    FRUIT    BOOK. 

New  Jersey,  had  Vandevere  apples  affected  with  bitter  rot; 
he  grafted  them  with  other  kinds,  and  the  fruit  had  the  same 
defect.  And  he  said,  ''I  have,  in  numerous  instances,  seen 
the  stock  have  great  influence  over  the  fruit  grafted  thereon, 
m  bearing,  size,  and  flavor." 

Downing,  while  on  this  as  a  main  subject,  says  that  stocks 
never  effect  any  alienation  in  the  identity  of  the  variety  or 
species  of  fruit,  yet  he  immediately  speaks  of  "fine  fruit 
trees  whose  seeds  have  established  the  reputation  of  fidelity 
to  their  sort ;  but  when  grafted  on  another  stock,  they  lose 
this  power."  Thomas,  in  speaking  of  using  stocks  different 
from  the  graft,  says,  "  Besides  increasing  the  productiveness 
of  some  varieties,  the  quality  too  is  changed,  and  sometimes 
improved."  Again,  "  Stocks  may  hasten  or  retard  ripening ; 
they  may  affect  the  size,  color,  and  quality  of  fruit." 

Generally,  the  scion  governs,  but  the  stock  modifies.  On 
the  contrary,  the  stock  preserves  its  identity  below  the  graft, 
though  grafted  low  and  when  small,  so  that  a  sucker  from 
the  root  or  below  the  graft  will  yield  fruit  like  the  stock ;  yet 
sometimes  the  scion  modifies  the  stock  or  its  root,  imparting 
some  of  its  characteristics  to  it.  Kirtland  says  that  the 
Nevnown  Pippin  will  give  roughness  of  bark  (its  own  pecu- 
liar  habit)  to  the  stock.  Some  scions  change  the  root  of  the 
stock  to  their  own  peculiarity.  Mr.  S.  L.  Goodale,  a  very 
rfDserving  nurseryman  and  fruit-grower,  Saco,  Me.,  states, 
in  the  Horticulturist,  that  he  grafted  vigorous  kinds  of  plums 
on  slow-growing  Canada  stocks,  and  they  ran  to  tops,  the 
roots  being  less  than  those  not  grafted.  We  have  other 
cases.  It  is  evident  that  the  scion  and  stock  have  a  recipro- 
cal influence  on  each  other ;  yet  each  maintains  the  principal 
control  at  its  own  end  of  the  tree. 

EFFECTS  OF  SOIL,  CLIMATE,  LOCATION,  CUL- 
TURE, MANURE,  PRUNING,  OVER-BEARING 
AND    THINNING. 

Soils  have  a  powerful  effect  in  the  modification  of  fruit, 

so  much  that  some  are  large,  fair,  and  of  the  greatest  excel 

lence  on  one  soil,  and  worthless  on  another.    They  also  vary 

the  time  of  ripening,  and  materially  affect  the  tree  in  growth, 

•  health,  size,  and  longevity. 

Climate  greatly  affects  both  trees  and  fruit.  Some  varie 
tics  will  flourish  only  in  the  region  of  their  nativity,  not 


EFFECTS    OF    CLIMATE    AA^D    LOCATION.  61 

bearing  removal  even  to  the  East  or  West;  while  others 
seem  adapted  to  almost  every  clime,  and  even  to  different 
hemispheres.  Nearly  all  foreign  apples  fail  in  this  countrj', 
yet  the  Gravenstein  and  Red  Astrachan  flourish  well  in 
almost  every  section.  Of  800  foreign  pears  tried  here,  only 
a  few  are  valuable ;  yet  some  are  of  great  excellence  in 
almost  every  section.  Some  foreign  cherries,  peaches,  and 
plums  are  excellent,  yet  our  indigenous  fruits  of  every  de- 
scription are  taking  precedence  of  exotics. 

LocATioM  has  a  great  influence  on  the  crop  and  quality. 
Low  lands,  near  small  streams  of  water,  are  usually  frosty. 
By  large  bodies  of  water,  a  spray  rises  and  extracts  the  frost 
before  the  sun  shines,  and  prevents  injury.  In  winter,  this 
favorable  influence  is  lost  by  bodies  of  fresh  water,  as  they 
become  frozen.  Locations  bordering  on  salt  water  are 
warmer  in  winter  and  cooler  in  summer,  as  the  atmosphere 
is  modified  by  the  more  equable  temperature  of  the  water. 

Sheltered  locations,  particularly  those  that  are  screened  from 
the  north  winds,  are  the  most  liable  to  frosts.  (Page  180). 
In  such  situations,  trees  are  subjected  to  the  widest  extremes 
of  temperature ;  thawing  by  day,  and  freezing  by  night, 
which  often  destroy  tender  trees,  or  bud.s,  or  blossoms  in 
spring.  Yet  such  warm  locations  may  be  necessary  in  the 
North,  to  bring  late  kinds  to  perfection,  and  even  training 
may  be  requisite  in  addition.  In  cities,  large  towns,  and 
even  in  villages,  the  cold  is  usually  less  severe  j  hence,  some 
tender  trees  flourish  in  such  places. 

Elevated  lands  are  generally  best  for  fruits ;  and  though 
less  exposed  to  frost  than  low  lands,  during  24  hours  or  the 
year,  the  high  lands,  on  an  average,  are  cooler.  In  some 
places  on  the  Connecticut  river,  vegetation  is  3  or  4  weeks 
more  forward  than  on  the  neighboring  highlands.  An  ele- 
vation of  600  feet  is  equal  to  a  degree  of  north  latitude. 
Hence  a  high  mountain  has  the  climate  of  a  more  northern 
region.  A  hollow  among  highlands  is  colder  than  such  a 
situation  down  lower. 

Sometimes  the  buds  or  blossoms  are  killed  below,  and 
escape  above,  a  horizontal  line ;  so  nice  is  this  distinction, 
sometimes,  that  only  the  tops  of  tall  trees  have  fiiiit  on  them. 

Great  elevation  is  unfavorable,  from  the  pelting  of  winds 
apon  tender  blossoms,  fruit,  and  foliage,  and  in  some  cases 
it  is  too  cold  to  perfect  the  fruit. 

Culture  has  a  powerful  effect.  Where  the  soil  long 
6 


62  AMERICAN    FRUIT    BOOK. 

remains  stationary,  the  roots  and  the  trees  become  in  a 
measure  stationary  also,  and  the  fruit  is  light  and  worthless. 
Those  unacquainted  with  good  management  of  fruit  trees 
can  hardly  imagine  the  good  effects  of  cultivation.  The 
effects  of  good  culture  are  as  evident  in  the  quality  and  good 
appearance  of  fruit  as  in  the  product. 

Manure  is  necessary  to  the  successful  production  of  all 
kinds  of  fruit,  unless  they  are  raised  in  new  or  rich  lands. 
On  old  lands  it  is  indispensable,  and  a  variety  is  requisite 
to  give  perfection  to  fruit,  more  particularly  when  the  land 
has  become  exhausted.  Sometimes  manure  has  a  great 
effect  on  the  quahty  of  fruit,  as  well  els  .on  its  production, 
size,  fairness,  &;c.  On  old  lands,  ashes,  plaster,  lime,  bone 
manure,  &c.,  should  be  applied  liberally. 

Pruning,  judiciously  practised,  has  an  important  effect 
both  in  the  quantity  and  quality  of  fruit.  We  have  improved 
trees,  that  yielded  but  little  poor  fruit,  by  moderate  pruning, 
so  as  to  produce  a  good  crop,  of  an  excellent  quality.  The 
nutriment  necessary  to  support  decaying  limbs,  and  super- 
fluous suckers  and  branches,  was  turned  to  the  production 
and  perfection  of  the  fruit.»  In  this  way,  a  half  hour's  labor 
will  sometimes  increase  the  crop  to  the  amount  of  several 
dollars. 

OvER-BEARiNff  AND  Thinning  have  influeucc  also.  In 
some  cases,  a  tree  hangs  so  full  that  it  is  impossible  for  it 
to  perfect  the  whole  crop ;  and  the  consequence  of  allowing 
it  all  to  remain  on,will  be  small,  pale,  insipid  fruit.  In  many 
cases  of  over-fulness,  if  half  the  crop  be  taken  off  while 
small,  the  other  half  would  not  only  equal  the  whole  in 
quantity,  but  owing  to  large  size,  fairness,  and  superior 
quaUty,  it  would  sell  for  more,  perhaps  twice  as  much,  in 
the  market. 

ACCLIMATION. 

In  changing  any  variety  of  fruit  from  one  climate  to 
another,  the  removal  should  be  under  favorable  circumstan- 
ces. In  carrying  trees  to  a  colder  climate,  it  should  be  done 
in  the  spring,  that  the  growth  and  ripening  of  the  tree  may 
be  in  accordance  with  its  new  climate,  and  not  have  a  cold 
winter  come  suddenly  on  the  luxuriant  growth  of  a  warmer 
region.  On  the  contrary,  on  carrying  trees  to  a  warmer 
climate,  transfer  them  in  the  fall  or  early  winter,  to  avoid 
the  sudden  changes  from  a  cold  winter  to  dry,  hot  summer 


ACCLIMATION — DWARFING.  63 

But  the  better  way  to  accustom  fruit  to  a  different  climate 
is  by  carrying  scions  or  seeds  ;  the  latter  should  be  preferred, 
when  they  will  produce  the  genuine  kinds.  In  these  cases, 
the  growth  of  the  whole  tree,  and  its  habits,  will  in  some 
measure  be  adapted  to  its  new  home.  There  are  but  few 
foreign  apples  worth  cultivating  in  this  country,  as  they  are 
defect! v^e  ;  yet  we  have  superior  apples,  admirably  adapted 
to  our  climate,  from  the  seeds  of  foreign  kinds  or  their  de- 
scendants. Most  foreign  pears  fail  from  some  imperfections, 
yet  we  have  fine  hardy  natives  from  their  seeds. 

By  acclimation,  the  peach  has  travelled  gradually  from  a 
region  of  perpetual  summer,  to  a  cold  clime,  where  it  often 
bears,  without  injury,  30  or  40  degrees  below  freezing.  We 
have  Baldwin  apples  in  Maine  that  have  been  there  50 
years,  which  are  perfectly  hardy,  while  those  carried  from 
this  region  to  that  State  often  fail  in  cold  winters. 

DWARFINa. 

For  want  of  room,  or  for  the  purpose  of  causing  trees  to 
bear  young,  dwarfing  is.  desirable,  and  in  this  way  larger 
specimens  of  fruit  are  often  obtained.  Dwarf  trees  are 
usually  very  great  and  early  bearers.  In  a  small  garden, 
^here  there  is  room  for  only  a  few  large  trees,  many  dwarfs 
may  be  set,  affording  a  variety  and  succession  of  fruit.  If 
a  piece  of  land  be  set  with  many  dwarfs,  instead  of  a  few 
large  standards,  a  crop  of  fruit  will  be  obtained  much  ear- 
lier ;  and  in  this  way,  a  small  lot  may  be  made  ornamental. 

The  best  way  of  dwarfing  is  to  use  a  stock  naturally 
small,  as  the  paradise  stock  for  the  apple ;  the  Canada,  and 
other  slow-growing  stocks,  for  the  plum  ;  the  quince  or  thorn 
for  the  pear ;  the  plum  for  the  peach ;  the  mahaleb  stock  for 
the  cherry,  &:;c.  The  paradise  stock  reproduces  itself  from 
seed,  the  fruit  of  which  is  small  and  acid.  There  is  a  large 
dwarf  kind,  called  Dou-'ain,  the  fruit  of  which  is  sweet,  pro- 
duced also  by  seed.  Mahaleb  is  a  wild  cherry  of  Europe. 
In  every  species  of  fruit,  tliere  are  some  slow-growing  kinds 
that  may  be  used  for  dwarfs. 

We  have  often  raised  trees,  of  the  fame  species,  that  dif- 
fered more  than  half  in  their  growth.  Dwarfs  may  be  made 
by  working  a  slow  grower  on  a  stock,  and  the  desirable  kind 
on  that.  Frequent  transplanting  tends  to  dwarf  any  tree 
by  retarding  its  growth.     Dwarfs  may  be  made  of  any  tree 


64  AMERICAN    FRUIT    BOOK. 

by  root-pruning,  shortejiing-in  of  the  branches,  and  giving 
only  moderate  culture. 

ROTATION. 

In  raising  nursery  trees,  or  growing  standards,  there  must 
be  a  rotation  of  crops,  or  great  care  to  supply,  in  the  ma- 
nures,  those  elements  that  abound  in  the  trees.  We  saw 
some  seedling  apple  trees  of  one  year's  growth,  the  rows  ot 
which  ran  across  a  strip  of  land  in  which  seedling  apples 
had  grown  the  year  previous.  The  stocks  on  that  strip 
were  about  half  as  large  as  the  others.  On  a  part  of  the 
other  land  were  plum  seedlings  the  previous  year.  There 
the  apple  seedlings  were  not  quite  as  large  as  where  other 
crops  had  grown,  which  shows  that,  though  one  species 
of  trees  will  grow  tolerably  well  after  another,  yet  they  do 
better  to  succeed  other  crops.  Numerous  other  experiments 
show  the  same  results.  Dr.  Lee,  editor  of  the  Southern  Cul- 
tivator, says  that  a  nurseryman  lost  17,000  grafted  apple 
trees,  in  consequence  of  having  exhausted  the  soil  of  ele- 
ments necessary  for  their  formation,  by  having  grown,  year 
after  year,  and  removed  from  the  land,  crops  of  trees. 
Analysis  showed  that  there  was  a  lack  of  potash  and  lime^ 
which  stable  manure  did  not  sufficiently  supply ;  and  he 
further  says,  that  you  may  as  well  grow  one  variety  of  plants 
year  after  year,  for  a  century,  on  the  same  land,  as  to  fatten 
the  same  kind  of  hogs  year  after  year,  in  the  same  pen,  by 
supplying  the  food  they  need.  To  this  remark  we  would 
add,  that  if  you  turn  pigs  into  a  lot  of  clover,  roots,  nuts,  or 
fruit,  and  remove  them  and  put  in  others,  when  the  food  is 
mostly  consumed,  the  second  lot  must  be  fed  more  than  the 
first ;  so  of  trees.  A  piece  of  land  may  be  so  rich  as  lo 
produce  a  good  growth  a  number  of  years ;  then  it  may 
need  manure,  and  of  particular  kinds,  containing  the  ele- 
ments composing  the  trees.  If  trees  are  removed, or  decay, 
and  others  of  the  same  species  are  set  on  the  same  land, 
liberal  manuring  will  be  necessary  in  raising  another  crop. 
A  renewal  of  the  soil  may  be  necessary  from  the  forest  or 
pasture.  If  the  trees  decay  on  the  land,  the  process  will  be 
slow,  and  there  will  at  first  be  much  acid  in  the  rotten  wood, 
and  there  will  also  have  been  much  exhaustion  from  prun- 
ings,  waste  of  leaves  scattered  to  the  winds,  and  the  removal 
of  fruit.     These  losses  must  be  supplied.     These  facts  show 


xxEW   VARIETIES DECLENSION.  65 

flie  importance  of  changing  the  site  of  an  orchard  when  the 
trees  have  decayed,  or  changing  the  soil,  and  adding  lim*^ 
ashes,  salt,  charcoal,  &cc.,  in  addition  to  common  stabM 
manure. 

NEW  VARIETIES  FROM   SEED. 

A  few  varieties  of  fruit  only  produce  the  eamc  from  seed 
In  this  way  some  peaches,  a  few  plum?,  apricocs,  nnd  cher 
ries  are  propagated.  Most  kinds  are  propagated  ^y  ^rafting 
and  budding ;  and  from  the  effects  of  the  stock,  an^.  *rom  the 
mixing  of  blossoms,  a  great  many  new  varieties  arc  pro- 
duced from  seed,  the  most  of  which  are  worthless,  lending 
back  to  the  natural  t)^pe,  or  wild  state. 

Yet  incidentally,  and  by  design,  new  and  superior  fraits 
are  constantly  produced.  In  this  way  we  have,  of  compar- 
atively recent  production,  nearly  all  our  best  fruits,  and  wc 
are  making  valuable  acquisitions  annually.  Many  of  thi 
best  kinds  of  fruit  are  cultivated  together;  and  when  in 
blossom,  they  mix  by  wind,  by  insects,  and  by  intermingling 
of  branches,  so  that  a  profusion  of  new  kinds  are  produced. 

A  cross  between  two  kinds  is  formed  by  shaking  the  branch 
of  one  over  the  other  while  in  blossom.  A  more  scientific 
way  is  to  remove  the  stamens  of  a  flower,  as  it  begins  to 
expand,  and  then  cover  it  with  gauze,  and  when  the  pistils 
are  perfect,  apply  to  them  the  pollen  of  a  desired  kind,  and 
cover  again  till  out  of  blossom.  This  forms  a  regular  cross 
of  desired  kinds,  and  the  parents  are  well  known.  (Page 
76.) 

DO   S03IE  VARIETIES  DECLINE  ? 

On  this  subject  there  is  ample  room  for  argument  and 
theory,  on  both  sides.  In  some  parts  of  the  world,  and  in 
different  ages,  varieties  of  fruit  have  apparently  declined. 
This  seems  a  powerful  reason  in  favor  of  the  affirmative  of 
this  question  ;  but  it  is  more  plausible  than  sound.  Perhaps 
we  ought  to  blame  the  culture,  not  the  fruit ;  for  while  a  kind 
declines  in  one  section,  it  flourishes  in  full  vigor  in  another, 
and  even  in  the  same  section,  in  a  congenial  soil,  and  under 
good  management.  A  variety  may  flourish  in  new  lands; 
but  soon  some  ingredient  is  exhausted,  and  it  will  never 
flourish  there  again,  unless  scientifically  manured,  that  is, 
with  the  deficient  elements.  The  St.  Michael  or  Whitt 
6* 


66  AMERICAN    FRQIT    BOOK. 

Doyenne  pear,  that  cracks  and  blights  in  the  old  parts  of 
N.  England,  is  in  full  vigor  in  the  Middle  and  Western 
States ;  and  under  superior  management  in  Boston,  they  are 
very  fine.  It  also  does  pretty  well  in  the  interior  of  N. 
England. 

Generally,  it  is  the  soil,  not  the  fruit,  that  declines,  from 
repeated  cropping,  without  suitable  manure  to  preserve  its 
original  fertility.  Perhaps  there  is  in  the  soil  no  potash  or 
other  alkali,  to  dissolve  silex  for  the  plant  or  tree,  or  some 
salt  or  other  ingredient  is  wanting. 

Fruit  may  decline  from  a  change  in  seasons,  or  from  a 
country  gradually  undergoing  a  change  in  its  climate  by 
reason  of  the  reduction  or  increase  of  forests,  by  the  recla- 
mation of  wet  lands,  by  changing  the  course  of  streams,  or 
other  increase  or  decrease  of  bodies  of  water.  Location 
and  elevation  often  have  an  effect  equal  to  a  change  of  cli- 
mate. All  these  things,  and  many  others,  have  effects,  par- 
tictilarly  on  very  susceptible  kinds. 

A  variety  may  decline  from  being  on  unhealthy  stocks, 
and  the  scions  from  it  may  retain  and  continue  the  defect. 
Sometimes  we  have  a  great  change  in  weather,  both  in 
summer  and  winter,  and  the  constitution  of  the  atmosphere 
may  be  occasionally  modified.  Fruits  generally  decline,  not 
from  intrinsic  defects,  but  from  external  circumstances.  The 
cholera  and  potato  rot  do  not  indicate  any  decline  in  the 
human  race  or  in  that  valuable  esculent. 

A  fruit  may  decline  in  what  is  called  its  native  climate, 
where  the  tree  had  its  birth,  when  in  reality  its  true  nativity 
was  in  a  more  congenial  region  where  the  seed  grew.  This 
first  cause  is  often  overlooked  in  tracing  the  origin  of  fruits. 
The  orange  fails  here,  though  produced  from  seed,  as  that 
was  raised  in  a  milder  clime.  Grafting  and  budding  tend 
to  deterioration,  as  the  stock  and  scion  often  vary  in  their 
habits,  even  when  of  the  same  species ;  (page  59  ;)  and  when 
the  stock  and  scion  are  of  different  species,  as  the  quince, 
thorn,  mountain-ash,  and  apple  for  the  pear,  there  is  still 
greater  degeneracy  in  tree,  though  there  may  not  be  in  fruit. 

Though  there  is  far  less  declension  in  fruit  than  is  gener- 
ally supposed,  yet  there  are,  doubtless, cases  in  Avhich  decline 
is  peculiar  to,  or  inherent  in,  the  variety.  It  is  the  t  mie 
with  fruits  as  with  races  of  animals  and  vegetables  gener- 
ally.  They  may  decline  from  inherent  defects,  or  from  exter- 
nal circumstances 


FRUITFULNESS   AND    EAKLY   BEARING.  67 


TO  INDUCE   FRUITFULNESS   AND  EARLY 
BEARING. 

In  some  cases,  it  is  desirable  to  bring  fruit  trees  into  early 
bearing,  to  determine  the  kind,  and  for  other  purposes. 
Trees  may  gi'ow  large  and  luxuiiantly,  and  be  a  long  time 
in  bearing. 

Root  Pruning  has  been  practised  of  late  years,  for  this 
purpose.  The  roots  are  laid  bare,  and  some  of  the  longest 
are  cut  off  a  few  feet  from  the  tree ;  this  checks  its  growth, 
and  early  bearing  is  the  result.  This  is  practised  also  foj 
the  purpose  of  dwarfing  in  gardens,  where  small  trees  are 
preferred.  The  fall  is  a  favorable  season  for  this  operation, 
but  it  shortens  the  life  and  restricts  the  size  of  the  tree,  and 
ranks  with  the  fanc}^  work  of  the  amateur. 

Ringing.  Carefully  remove  a  ring  of  bark  about  one  sixth 
of  an  inch  wide  from  a  limb  you  would  form  blossom  buds, 
or  retain  and  perfect  its  fruit,  but  do  not  cut  the  wood.  As 
the  sap  returns  in  the  bark,  it  will  be  checked,  and  tend  to 
the  growth  and  fruitfulness  of  the  branch,  but  at  the  expense 
of  the  rest  of  the  tree.  It  is  like  starving  one  pig  to  fatten 
another,  instead  of  keeping  both  growing.  Granulations 
will  be  formed,  and  the  wovmd  healed ;  then  the  sap  will 
pass  on,  else  the  branch  would  die.  This  may  be  done  in 
July,  to  form  blossom  buds,  and  just  before  blossoming ;  to 
set  fruit,  retain  and  improve  it.  It  is  adapted  to  the  pear 
and  apple. 

Bending  the  Limbs  down,  and  fastening  them  in  that  po- 
sition, as  m  quenouelle  training,  retains  the  sap  in  them, 
inducing  bearing  and  improvement  in  fruit,  without  injury 
to  the  tree.  Hence  there  is  more  philosophy  than  whim  in 
th<3  saying,  that  the  bending  down  of  fruit  trees  by  heavy 
snows  indicates  a  fruitful  season. 

Transplanting  a  tree  frequently  has  a  tendency  to  check 
its  growth,  and  cause  early  bearing ;  but  it  will  reduce  its 
size,  and  shorten  its  life.  The  effect  is  the  same  as  root 
pruning,  as  roots  are  lost  by  removal. 
•  Stocks.  By  putting  scions  into  stocks  of  slow  growth,  as 
pears  on  quince  and  thorns,  luxuriant  plums  on  Canada 
stocks,  peaches  on  plums,  apples  on  paradise  stocks,  the 
effect  is  similar  to  root  pruning,  both  in  causing  early  bear- 
ing and  in  the  final  effect  on  the  tree. 


68  AMERICAN    FRUIT   BOOK. 

SnoRTENiNa-iN  is  the  most  successful,  convenient,  and  least 
injurious  mode.  In  July,  clip  off  about  a  third  of  the  present 
year's  growth ;  this  will  cause  the  formation  of  blossom 
buds,  instead  of  an  extension  of  wood,  as  would  be  the  case 
without  clipping.  We  have  found  this  very  effectual  on  the 
peach.  If  buds  have  set  naturally,  cutting  off  half  the  last 
year's  growth  early  in  the  spring  will  generally  improve  the 
fruit  by  reducing  its  quantity. 

Change  of  Soil  and  Addition  of  Condiments.  Sometimes 
the  soil  may  be  too  rich  in  vegetable  and  animal  manures, 
and  a  change  of  a  part  for  gravel,  sand,  or  loam,  with  the 
addition  of  ashes,  salt,  lime,  charcoal,  bone  manure,  &c., 
may  be  necessary.  Again,  trees  may  suffer  from  poverty, 
and  require  richer  soil,  ma.nures,  and  condiments,  also  more 
culture.  A  lean,  porous  soil  of  sand  and  gravel  may  require 
mud,  peat,  clay  or  loam,  and  vegetable  matter. 

CAUSES   OF  FAILURE. 

These  are  various,  often  beyond  the  control  of  man,  and 
some  even  defy  his  powers  of  investigation.  We  have 
treated  of  spring  frosts  and  insects,  under  these  heads. 
Drought  is  a  common  cause  in  our  long,  hot  summers,  es- 
pecially on  dry  lands.  The  preventives  are  deep  culture 
and  frequent  stirring  of  the  soil,  the  mixing  clay,  mud,  peat, 
and  marl  with  dry  soils,  the  use  of  salt,  ashes,  and  plaster, 
mulching  or  covering  the  land. 

There  may  be  an  abundance  of  manure,  and  yet  lime, 
ashes,  salt,  bone  manure,  iron,  or  some  other  ingredient,  may 
be  wanting.  The  soil  may  contain  too  much  vegetable 
mould,  and  not  enough  gravel  and  sand. 

General  debility  of  the  tree,  or  some  disease  or  affection 
unknown,  may  cause  failure.  A  hard  winter,  or  sudden 
changes  from  heat  to  cold  and  the  reverse,  may  injure  the 
tree,  or  kill  the  blossom  buds. 

A  powerful  wind,  or  heavy  storms,  when  the  trees  are  in 
blossom,  may  beat  off  and  waste  the  pollen  or  fertilizing 
dust ;  hence  a  failure,  sometimes,  on  the  windward  side  of 
a  tree  only.  A  very  powerful  heat  at  this  season  is  supposed 
to  have  an  unfavorable  effect,  perhaps  by  hastening  too  rap- 
idly the  process  of  inflorescence,  which  may  prevent  the 
usual  operations  of  insects  on  the  flowers.  We  have  knoAvn 
large  crops  after  cool  weather  at  the  time  of  flowering,  which 


SCRAPING    AND    WASHING.  69 

continued  the  blossom  for  several  weeks.  Slight  frost,  and 
cold  winds,  are  more  destructive  when  the  fruit  is  setting, 
or  soon  after,  than  when  the  tree  is  in  bloom.  The  most 
common  causes  of  failure  are  evident  and  remediable.  They 
are  a  want  of  manure,  thorough  culture,  and  judicious 
pruning. 

SCRAPING,  WASHING,    SLITTING,   AND 
DISBARKING. 

Scraping  the  ross  and  loose  bark  from  fruit  trees,  with  a 
deck  scraper  or  other  implement,  is  very  beneficial ;  it  gives 
a  healthy  action  to  the  bark,  and  deprives  insects  of  shelter, 
and  nest  for  their  eggs.  This  may  be  done  at  any  time 
excepting  spring,  when  the  wounded  bark  turns  black,  and 
causes  decay.    June  is  a  good  time. 

Washes  of  various  kinds  are  useful  in  destroying  insects 
and  their  eggs,  in  giving  the  trunk  and  branches  a  fresh  and 
healthy  appearance,  and  serving  for  manure  as  they  run 
down  around  the  roots.  Caustic  washes,  as  a  solution  of 
potash,  lime,  wood-ashes.  &:c.,  are  beneficial,  and  are  very 
efficacious  in  destroying  wood-lice,  preventing  the  operations 
of  borers  and  destroying  their  eggs. 

A  strong  lye  of  wood-ashes  is  a  very  convenient  and  ex- 
cellent wash ;  and  if  the  ashes  are  apjilied  with  it,  so  much 
the  better.  One  pound  of  potash  to  a  pailful  or  2  gallons 
of  water  makes  a  very  strong  wash,  and  it  is  highly  valua- 
ble. Some  have  used  1  pound  to  a  gallon  without  injuring ; 
others  have  injured  trees  by  so  powerful  a  caustic.  Fresh 
lime  is  good,  but  it  should  not  be  used  as  whitewash,  as  it 
will  injure  the  trees  by  closing  the  pores  of  the  bark,  and 
preventing  the  favorable  effects  of  dews,  rains,  and  air,  and 
a  caustic  coat  long  on  the  bark  is  liable  to  kill  it.  •  Besides, 
whitewash  on  trees  is  unsightly.  Use  hen  or  other  manure 
with  lime,  to  destroy  its  tenacity ;  then  the  whole  ^nll  be 
gradually  washed  down  the  tree  for  manure. 

Soft-soap,  strong  soap-suds,  and  whale  oil  soap  quite  strong, 
are  valuable  washes.  Add  ashes  to  soap-suds.  A  compound 
may  be  made  of  soap-suds,  tobacco  water,  soot,  a  Uttle 
salt,  hen,  pigeon,  or  cow  dung,  sulphur,  and  other  nauseous 
and  rich  substances,  more  or  less,  that  will  be  highly  useful 
in  destroying  insects,  cleansing  and  improving  the  bark,  en- 
riching  the  soil,  and  annoying  insects. 


70  AMERICAN    FRUIT   BOOK. 

Apply  washes  freelyj  and  several  times  in  a  year,  with  a 
stiff  brush,  to  all  parts  of  the  trunk  and  the  large  branches, 
carefully  avoiding  the  leaves,  if  the  wash  be  strong. 

Slitting  the  Bark.  Some  person  says  that  there  is  no 
more  danger  of  the  bark  getting  too  small  for  the  tree,  than 
there  is  of  a  boy's  skin  becoming  too  small  for  his  body. 
But  in  some  cases,  under  a  vigorous  gi'owth,  the  bark  of 
trees  will  crack  open,  particularly  cherry  trees,  and  the  wood 
is  liable  to  crack  also.  In  such  cases,  slitting  may  save  the 
trees,  as  the  openings  will  be  small  when  there  are  a  num- 
ber of  slits.  In  this  operation,  do  not  make  long  slits  with 
the  grain  of  the  wood,  but  make  short  slits  in  spiral  form. 
With  suitable  scraping,  washing,  and  other  good  manage- 
ment, slitting  will  seldom  be  necessary. 

DisBARKiNG.  Old  bark-bound  trees,  particularly  apple 
trees,  are  improved  by  stripping  the  bark  from  the  trunks, 
about  the  time  of  the  longest  days.  In  this  case,  the  trees 
should  be  put  into  a  thrifty  state,  and  the  bark  taken  off 
with  great  care,  so  as  not  to  disturb  the  cambrium  between 
the  bark  and  wood,  which  will  soon  form  a  fresh,  healthy 
bark.  This  mode  has  been  practised  but  little.  It  is  well 
to  screen  the  naked  trunk  from  the  sun  a  few  weeks. 

EENOVATING  OLD   TREES. 

Sometimes  old  trees,  or  those  not  very  old,  fail  from  the 
exhaustion  of  the  soil,  while  they  still  possess  life  and  vigor 
under  good  management.  In  most  cases,  trees  may  be 
renovated  by  ploughing,  manuring,  pruning,  scraping,  and 
washing.  Let  the  manure  be  adapted  to  the  soil,  as  directed 
on  page  53.  Keep  the  land  well  cultivated.  Stir  the  soil 
often. 

In  case  trees  are  far  gone  by  neglect,  remove  the  earth, 
and  prune  off  rotten  or  decayed  roots,  and  replace  fresh  soil 
from  the  forest,  including  mould  and  leaves,  or  from  a  pas- 
ture not  recently  or  ever  ploughed,  or  any  other  fresh  soil 
different  from  that  around  the  tree,  and  thoroughly  mix  with 
the  soil  a  liberal  quantity  of  compost.  (Page  53.)  And  if 
the  soil  be  not  removed  as  far  as  the  roots  extend,  enrich  it, 
and  stir  deep  and  thoroughly  to  the  extent  of  the  roots,  but 
carefully  avoid  injuring  them. 

Prune  off  about  one  third  of  the  limbs,  including  thos« 
that  are  dead  or  decaying ;  scrape  and  wash  thoroughly.  In 


'A 


TO    SAVE    GIRDLED    TREES.  71 

tliis  way  many  trees,  now  useless,  may  be  made  to  bear  abun- 
dant crops  of  excellent  fruit.  Many  trees  that  do  not  now 
produce  a  peck  of  fair  fruit,  could  be  made  to  yield  several 
barrels  of  the  finest  quality,  and  at  a  moderate  expense  too. 
Sometimes  the  larvae  of  the  17  years'  locust  seize  upon  the 
roots  of  trees,  and  draw  their  support  from  them.  Exam- 
ine, and  remove  this  evil,  if  it  exists. 

TO   SAVE   GIRDLED  TREES. 

Take  large  scions,  long  enough  to  reach  over  the  girdling 
or  decay,  scarf  off  each  end  on  the  side  to  go  next  to  the 
tree,  like  the  lower  end  of  the  scion  in  side  grafting,  and 
insert  each  end  in  the  same  way,  under  the  bark,  the  upper 
end  being  the  reverse  of  side  grafting,  and  like  inarching. 
(See  figure,  right  side,  page  46.)  In  large  trees  12  or  15 
scions  are  inserted,  which  sustain  it.  We  have  seen  trees 
8  or  10  inches  through  that  were  girdled,  or  otherwise  dead 
in  the  bark,  saved  in  this  manner. 

The  sap  ascends  in  the  sap  wood,  and  descends  in  the 
inner  bark,  and  the  tree,  though  starting  well,  will  decay, 
unless  by  scions  the  returning  juice  can  descend  to  the  roots. 
Dr.  Shurtleff  had  a  pear  tree  with  dead  bark  on  the  trunk, 
too  low  down  to  insert  scions.  He  set  young  trees  near  it, 
and  inserted  them  by  inarching ;  after  a  while  a  sprout  came 
from  the  root,  and  that  was  inserted,  also,  above  the  injury. 
The  old  tree  and  the  young  stocks  did  well,  the  sprout  con- 
necting the  trunk  with  the  root.  Trees  decaying  in  the 
bark,  all  round  the  trunk,  are  saved  by  scions  extending 
over  the  defect,  and  inserted  under  the  live  bark. 


TO  PROTECT  TREES  FROM  MICE,  RABBITS,  (fee. 

Meadow  mice  or  moles  often  destroy  trees  by  girdling. 
As  they  work  under  the  snow,  treading  down  early  snows 
around  trees  is  a  preventive.  Heaping  up  a  cone  of  earth 
around  a  tree,  in  the  fall,  is  generally  sure.  On  grass  land, 
a  cart-load  of  loam  will  suffice  for  several  trees,  and  if 
spread  around  them  in  spring,  will  improve  the  soil. 

Trees  may  be  saved  by  tying  around  them  laths,  shingles, 
old  barrel  staves,  boards,  old  leather,  canvass,  cloth,  birch, 
&c.  In  England,  soot  and  milk,  applied  as  paint,  protects 
trees  from  hares  and  rabbits,  and  it  may  be  good  against 


72  AMERICAN    FRUIT    BOOK. 

mice.  Witli  tobacco,  sulphur,  assafoGtida,  hen  or  pigeon 
manure,  or  other  offensive  substances,  and  mud  or  clay,  to 
give  body  and  tenacit)'',  a  mixture  ma}^  be  made  that  will 
doubtless  prevent  all  depredations,  of  the  kind ;  and  if  the 
rains  do  not  wash  it  off  in  the  spring,  remove  it  with  soap- 
suds.   Industrious  cats  are  useful. 


TO  PROTECT  BLOSSOMS  FROM  FROST. 

TVTien  trees  are  in  bloom,  and  a  frost  is  expected,  wet  a 
bundle  of  straw  thoroughly,  and  put  it  into  the  tree ;  ill  a 
large  tree,  several  bundles.  Or  when  a  frost  has  occurred, 
syringe  the  tree  all  over  with  cold  water,  before  sunrise,  and 
it  will  extract  the  frost  \\'ithout  injur}'.  When  it  is  cloudy 
in  the  morning,  the  change  to  warmer  will  be  gradual,  and 
the  injury  less,  than  when  the  sim  shines  on  the  frozen 
blossoms. 

For  a  number  of  trees,  make  fires  in  several  parts  of  the 
garden,  of  chips,  saw-dust,  tan,  &c.,  and  then  throw  on 
some  materials  rather  moist,  to  make  a  slow  combustion  and 
smoke.  Do  this  at  12  o'clock,  and  keep  up  the  smoke  tiU 
sunrise.  Trees  may  be  kept  back  by  planting  in  cool  loca- 
tions, on  an  elevation,  or  on  a  northern  exposure."  By 
placing  snow  and  ice  around  trees,  if  it  be  not  already  there 
in  plenty,  and  covering  it  with  straw,  hay,  tan,  shavings, 
tScc,  blossoming  may  be  retarded. 

INSECTS. 

Numerous  insects,  of  various  kinds,  prey  upon  fruits  and 
trees.  Some  are  destroyed  with  ease,  others  with  difficulty. 
]\Ian,  the  proud  lord  of  creation,  may  control  the  elephant 
and  lion,  and  capture  the  leviathan  of  the  great  deep,  and 
yet  he  must  see  the  favorite  products  of  his  industry  fade 
away  befoce  the  formidable  doings  of  tiny  insects.  We 
shall  here  treat  only  of  those  insects  that  operate  generally ; 
and,  under  each  species  of  trees,  of  those  that  affect  that 
kind  mostly. 

I\Ir.  David  Haggerston,  formerly  farmer  and  gardener  to 
J.  P.  Gushing,  Esq.,  Watertown,  highly  distinguished  for 
skill  in  his  profession,  discovered  the  valuable  properties  of 
whale-oil  soap  for  the  destruction  of  insects.  On  the  body 
and  branches  of  trees  it  mav  be  used  very  strong,  even 


INSECTS.  7.*^ 

tolerably  thick ;  but  on  foliage  the  rule  is  to  use  1  pound  to 
7^  gallons  of  water.  This  will  kill  tender  insects,  but  not 
hardy  ones.  We  have  tried  1  pound  of  oil  soap  to  4  gal- 
lons of  water,  on  the  leaves  of  all  kinds  of  fruit  trees,  and 
various  plants  :  and  this  is  the  strongest  that  they  will  bear, 
and  they  will  not  bear  this  in  a  hot  sun.  It  should  be 
applied  in  the  evening,  as  the  sun  is  declining;  orvery  tiily 
in  the  morning,  so  as  to  dry  wholly  or  partially  before  the 
sun  shines  warm  on  the  leaves ;  or  on  a  dull  day.  If 
applied  when  it  rains,  or  immediately  before,  the  effect  will 
be  less.  For  want  of  oil  soap,  use  the  same  quantity  of  soft 
soap.     It  is  not  so  strong,  and  perhaps  more  may  be  used. 

This  powerful  preparation  will  not  kill  rose  bugs,  and, 
perhaps,  some  other  extremely  hardy  insects  may  escape. 
For  such,  steep  half  a  pound  of  tobacco  in  a  gallon  of  water, 
and  add  that  to  the  4  gallons  of  solution  of  whale-oil  soap. 
This  will  destroy  them.  A  pint  of  whale-oil  soap  weighs 
J  lb.  2  07..  So  use  a  pint  to  4^  gallons  of  water,  or  eight 
ninths  of  a  pint  to  4  gallons.  Oil  soap  of  a  dark  color  is 
the  strongest,  as  the  alkali  predominates ;  that  of  a  light 
color  is  the  weakest,  as  the  oil  prevails.  Be  not  afraid  ot 
killing  a  leaf,  while  insects  are  destroying  millions. 

Nearly  all  kinds  of  birds  devour  vast  numbers  of  insects 
and  their  eggs ;  therefore  they  should  be  protected  and 
kindly  treated.  No  boys  should  molest  them  or  their  nests, 
but  rather  encourage  their  sweet  music  and  useful  labors. 
Toads,  snakes,  and  bats  destroy  multitudes  of  insects. 

The  Rose  Bug  is  a  beetle  about  a  third  of  an  inch  in  length, 
of  a  slender  body,  tapering  to  each  end.  It  comes  from  the 
ground  in  June,  at  the  time  the  rose  blossoms.  It  is  the 
greatest  pest  that  the  fruit  grower  has  to  contend  with, 
coming  often  in  swarms,  destroying  both  foliage  and  fruit  of 
almost  every  description.  Sometimes  they  are  so  numerous 
that  the  cultivator  retires  from  the  scene  discouraged,  which 
their  ravages  soon  render  desolate.  They  often  stop  the 
growth  or  destroy  tender  trees,  and  ruin  the  crops  of  large 
ones.  After  5  or  6  weeks,  (sometimes  they  abound  only  2 
or  3  weeks,)  they  suddenly  disappear,  entering  the  earth  a 
few  inches,  W'here  they  deposit  their  eggs.  A  strong  solution 
of  v.'hale-oil  soap  and  tobacco  water  is  the  best  remedy, 
Ai.hes,  plaster,  lime,  (fcc,  will  annoy  but  not  destroy  them,.. 
(See  above.) 

ArHiDES  OR  Plant  Lice.    They  are  Ci  various  plants^ 


74  AMERICAN   FRUIT   BOOK. 

are  of  different  colors,  as  green,  brown,  blue,  black,  red, 
crimson  ;  of  various  sizes,  from  that  of  a  mite  to  the  big- 
ness of  a  pear  bug  ;  naked,  or  clothed  in  a  woolly  or  furzy 
covering.  As  they  multiply  with  astonishing  rapidity,  they 
should  be  destroyed  as  they  make  their  appearance. 

For  their  destruction,  use  whale-oil  soap,  or  soap-suds,  or 
tobacco-water,  or  all,  or  any  of  them,  mixed,  as  strong  as 
possible  without  injury  to  the  leaves.  (Page  73.)  Lady 
bird  or  lady  bug,  (Coccinella,)  and  a  green  fly  (Chrysopa) 
destroy  the  aphis. 

Leaf  Rollers,  ajo)  Leaf  Eaters.  There  are  several 
kinds  of  caterpillars  that  roll  up  leaves  that  serve  as  a  habi- 
tation and  for  food.  Some  live  in  buds,  others  fasten  several 
leaves  together  to  form  a  shelter.  Some  live  under  the  bark, 
and  others  live  on  leaves  without  shelter.  Crush  them,  or 
apply  whale-oil  soap  or  tobacco- water. 

Other  Caterpillars,  Worms,  aito  Insects,  too  numer- 
ous to  describe,  occasionally  prey  on  the  foliage  of  fruit 
trees.  For  their  destruction,  use  whale-oil  soap,  or  soft 
soap,  or  a  decoction  of  tobacco,  or  add  this  to  the  soap  if 
necessary ;  or,  when  the  dew  is  on,  sprinkle  on  the  foliage 
dry  ashes,  or  powdered  lime.     The  liquid  is  most  effectual. 

To  Destroy  Grubs  and  Insects  in  the  Ground.  Stir 
up  the  earth,  and  let  hogs  root  it  and  devour  thein,  if  con- 
venient :  fowls  are  also  very  useful.  Exposure  of  the  earth, 
by  ploughing,  &c.,  in  fall  or  early  winter,  will  be  a  means 
of  destruction  by  frost.  Fresh  slacked  lime,  or  salt,  in 
spring,  will  have  a  good  effect,  both  in  the  destruction  of 
msects  and  improvement  of  the  trees. 

To  Destroy  Winged  Insects,  make  flambeaux  of  tar  or 
other  slow  combustion,  and  thousands  will  fly  into  the  flames 
and  perish.  Set  open  vessels  of  whey,  vinegar,  and  water, 
or  other  liquid  that  will  retain  them,  and  set  in  each  vessel  a 
lamp,  just  above  the  liquid,  and  many  will  be  caught.  In  a 
flat  vessel  of  oil,  set  a  light,  and  cover  it  with  a  bell  glass, 
besmeared  with  oil,  in  which  the  insects  vnW  be  caught,  or 
they  will  fall  into  the  dish  below.  Take  transparent  bottles, 
fill  them  nearly  up  to  the  neck  with  sweetened  water,  and 
hang  them  into  fruit  trees.  They  will  often  become  filled 
with  a  vast  variety  of  insects.  Pitchers,  mugs,  &;c.,  will 
answer.  Tie  them  up  by  the  handle  so  that  they  hang 
obliquely,  and  fill  them  two  thirds  full  of  sweetened  water. 
Many  insects  are  thus  destroyed  which  consume  fruit  when 
ripCj  such  a^  hornets,  wasps,  &c. 


BLOSSOMS.  75 


TO   FRIGHTEN   BIRDS. 

The  birds,  after  protecting  your  fruits  from  insects,  must 
be  frightened  away,  unless  allowed  a  share.  Images  avail 
but  little ;  in  one  case  a  bird  used  a  pocket  for  a  nest.  Bells 
put  in  operation  by  windmills  have  a  good  effect.  By  3 
string  extending  to  the  house,  they  may  be  rung  occasionally 
when  there  is  no  wind.  Looking-glasses,  or  pieces  of  the 
same,  suspended  so  as  to  swing  in  the  sun,  have  a  good 
effect,  from  their  reflective  power.  A  shingle  hung  by  a 
string,  swinging  and  revolving,  will  frighten  birds ;  but 
pieces  of  bright  tin  are  better,  and  if  two  be  near  each  other 
so  as  to  make  a  tinkling,  it  is  better  still.  Birds,  kindly 
treated,  are  not  easily  frightened. 

TESTING  FRUITS  FAIRLY. 

A  tree,  shrub,  or  vine,  may  for  the  first  or  second  year 
of  bearing  produce  fruit  inferior  in  size,  appearance,  and 
flavor,  and  yet,  after  a  few  years,  yield  the  finest  fruit. 
Therefore  the  cultivator  should  be  patient,  lest  he  condemn 
his  best  trees.  Wliile  waiting  for  a  fair  test,  the  tree  will  be 
gaining  in  size,  and  be  more  valuable  for  grafting,  if  it 
should  prove  to  be  poor.  The  Black  Eagle  cherry  bore  so 
poor  fruit  at  first  that  it  would  have  been  destroyed  had  it 
not  been  raised  by  a  young  lady.  It  is  one  of  the  finest 
fruits. 

BLOSSOMS. 

A  complete  flower  has  on  the  outer  side  green  leaves  or 
sepals,  called  the  calyx  ;  the  delicate  inner  leaves,  or  petals, 
of  various  hues,  called  corolla  ;  stameiis,  which  are  usually 
long  slender  stems,  next  within  the  petals,  having  on  the  top 
a  box,  or  anther,  in  which  is  contained  fertilizing  dust  or 
•pollen ;  and  'pistils  in  the  centre  of  the  flower,  which  are 
usually  shorter  and  stouter  than  the  stamens,  and  less  in 
number.  The  bottom  of  the  pistils  is  the  germ  or  rudiment 
of  future  fruit,  the  middle  is  the  style,  and  the  top  the  stigma. 
In  some  flowers,  the  calyx  is  wanting,  yet  a  flower  is 
regarded  as  perfect  when  it  contains,  in  the  same  blossom, 
both  stamens  and  pistils,  these  being  the  organs  essential  to 
reproduction. 


76 


AMERICAN    FRUIT    BOOS. 


Fruit  Blossojn. 


Fig.  1,  Stamen,  a,  fila- 
ment; 6,  anther; 
c,  pollen. 

Fig.  2,  Pistil,  d,  eerm  ; 
e,  style ;  /,  stig- 
ma. 

Fig.  3,  Perfect  flower. 
g.  stamens;  h, 
pistils. 


Some  trees  or  plants  have  the  stamens  in  one  flower,  and 
pistils  in  another,  on  the  same  tree,  as  corn,  (the  silk  is  the 
pistils,  the  stamens  are  on  the  spindle,)  cucumbers,  A:c.,  and 
are  called  monccdous.  Others  have  the  staminate  flowers  on 
one  tree  or  plant,  and  the  pistillate  on  another,  (page  266,) 
as  the  shepherdia,  (page  2S8.)  asparagus,  etc.,  ana  are  called 
dioecious.  Most  trees  and  plants  producing  fruit  have  per- 
fect flowers,  like  the  apple,  pear,  peach,  plum,  cherry,  &c. 

No  Blows  is  a  term  applied  to  apples  which  have  no 
blossoms  or  seeds,  and  but  verj'  little  core.  We  have  seen 
several  varieties.  The  fruit  is  veiy  irregular  or  deformed. 
It  is  said  that  such  anomalies  are  produced  by  inverting 
scions,  or  by  inverting  a  small  tree,  after  burying  the  top  in 
the  ground,  and  it  has  taken  root.     "VVe  cannot  explain. 


LABELS. 

Trees  should  be  marked  promptly,  distinctly,  and  durably. 
Trust  not  to  memory.     It   is  sufficient   to  bear  mistakes 
which  will  occasionally  occur,  without  adding  to  the  vexa- 
tion by  losing  marks.     A  nurseryman  lost  S500  by  buddii 
from  a  falsely  marked  tree,  before  it  bore.     So  much  for  ok 
error. 

Zinc.  Write  on  it  with  2  parts  of  fine  verdigris,  2  sa. 
ammonia,  1  lamp-black,  20  water.  Mix  in  a  mortar  with  a 
little  water  at  first.  Bottle,  and  shake  it  occasionally.  Or 
with  types,   stamp   the   number  on  the  zinc.     If  zinc  be 


LABELS. 


77 


exposed  till  oxydized  or  rusted,  it  may  be  marked  with  a  lead 
pencil.     Old  zinc  is  thus  prepared.     Fig.  a. 

Tin  or  Lead.  Write  with  a  sharp  awl, 
cutting  through  the  coat  of  tin ;  or  stamp 
the  name  or  number  with  type.  Fig.  a. 
Use  sheet  lead  in  the  same  way. 

Wood  with  Printing.  Print  with  com- 
mon types  and  printing  ink,  on  smooth 
wood,  better  for  being  thinly  painted  with 
white  lead,  using  a  lever  for  a  press ;  more 
distinct,  and,  for  nurserj'inen,  more  expedi- 
tious than  writing.  Four  or  five  of  each  let- 
ter are  enough.  Bourgeois,  Long  Primer,  or 
Small  Pica,  is  a  good  size.     Fig.  a. 

Wood  with  Writing.     Use  soft,  smooth, 
durable  wood,  and  paint  with  white  lead,  or,  if 
not  painted,  moisten  the  wood,  and  wTite  with  a  good  strong 
pencil,  with  a  heavy  hand.     Fig.  a. 

Wcod  with  Nu:mbers.  A  label  of  durable  wood, 
3  to  6  inches  long,  and  one  half  to  an  inch  wide, 
and  half  as  thick.  Fig.  b.  On  the  corner  cut  1 
notch  for  1,  2  for  2,  3  for  3,  4  for  4.  For  5,  cut  a 
notch  across  the  edge  or  narrow  side  ;  and  for  10, 
a  notch  across  the  wide  side,  2  for  20,  3  for  30,  4 
for  40.  For  50,  a  notch  obliquely  across  the  nar- 
row side  ;  for  100,  a  notch  obliquely  across  the 
wide  side.  In  this  simple  way  any  number  can 
be  readily  expressed,  and  if  made  of  sound  pine 
it  will  last  many  years,  and  it  will  endure  if 
buried  up  in  lajnng  trees  into  the  ground.  To 
mark  in  this  way,  a  knite  and  any  stick  are  suf- 
ficient. I\[ake  two  contiguous  sides,  one  wider 
than  the  other,  v.-ith  a  square  corner  between  Fig.  b. 
them.  3[ark  stakes  in  the  same  way.  In  this  way  each 
variety  of  fruit  is  numbered.  Figure  h  is  numbered  177 
Upper  mark,  100  ;  next,  50  ;  2  next,  20  ;  next,  5  ;  2  next,  2 
This  plan  is  our  inveAtion,  and  from  its  simplicity  and  dura 
bility,  we  prefer  it  to  all  others,  for  most  purposes.  It  if 
convenient  for  marking  all  kinds  of  plants  by  labels  or 
stakes,  or  for  marlcing  boxes  of  earth  in  which  seeds  are 
prepared.     The  name  may  also  he  written  on  the  tahel. 

Fastening  ox  Labels.  '  Stout  twnne  will  generally  Icist  a 
year ;    leather  longer  j   both  are  transient.     Strips  of  tea 
7# 


78  AMERICAN    FRUIT    BOOK. 

chest  lead  are  durable,  and  they  expand  as  the  tree  grows. 
Annealed  copper  wive  is  durable,  but  mmd  that  it  does  not 
cut  the  limb.     Nos.  21  to  23  are  a  good  size.     Tin,  zinc,  or 

Fig.  c. 

sheet  lead,  may  be  cut  wide  at  one  end  for  marking,  the 
other  running  to  a  point,  and  bent  round  the  limb.  The 
point  may  be  run  through  a  hole  in  the  label,  and  clenched. 
Fig.  c. 

MAKING   WINE. 

The  juice  of  most  kinds  of  fruit,  with  only  the  addition 
of  sugar  to  some  kinds,  will  make  good  \rine  ;  and  the  best 
of  vinegar,  \^-ithout  sugar.  (Page  269.)  Such  wine  is  the 
best  for  medicine,  being  free  from  alcohol,  which  is  usually 
injurious  to  health,  often  doing  more  injury  than  the  juice 
of  the  grape,  with  which  it  is  mixed,  does  good.  (Page  240.) 

There  are  three  important  requisites  in  making  good  \nne  : 
body,  flavor,  and  color.  Some  fruits  contain  all  these,  and 
make  excellent  wine  alone,  as  the  Catawba  grape.  Others 
contain  only  flavor  and  color.  Body  or  strength  may  be 
added  by  sugar ;  and  this  is  necessary  to  correct  acidity. 

To  make  good  M'ine,  take  well-ripened,  but  not  over 
ripened  fruit,  mash  it  finely,  then  press  out  the  juice.  In  a 
small  way,  it  may  be  pressed  in  a  stout  cloth  ;  in  a  larger 
way,  in  a  cofiee  bag ;  on  a  large  plan,  in  presses. 

Strain  the  juice,  add  what  sugar 'is  necessary,  put  into 
bottles,  or  in  casks,  set  in  a  cool  cellar  to  moderate  fermen- 
tation ;  cork  lightly  at  first,  lest  the  bottle  or  cask  burst ; 
watch  carefully,  and  tighten  the  cork  as  the  fermentation 
abates,  that  it  may  work  as  little  as  possible.  When  fer- 
mentation ceases,  cork  closely.     A  dry  cellar  is  best. 

In  this  simple  way  we  have  made  excellent  wine  of  the 
juice  of  various  l^nds  of  fruits,  and  kept  it  a  year  or  two  in 
the  best  condition ;  and  we  never  add  spirit,  as  it  injures 
the  quality  ;  nor  spices,  as  they  spoil  the  flavor.  We  prefer 
making  a  strong  rich  syrup,  instead  of  adding  water  to  the 
juice.  It  keeps  better,  it  is  in  less  compass,  and  water  may 
be  added  when  used. 

To  the  juice  of  currants,  which  is  rather  thin,  and  very 
■acid;  we  add  a  pound  of  sugar  to  enough  to  make  a  quart 


WINE.  79 

bottle.  The  juice  of  milder  fruits  requires  less  sugar  ;  and 
that  which  is  rich  does  not  require  so  much  to  give  it  a  body. 

Longworth  says  that  "Catawba  grapes,  well  ripened, need 
no  sugar ;  not  well  ripened,  require  8  or  10  ounces  of  sugar 
to  the  gallon  of  wine.  Isabella  makes  a  SAveet  wine  with 
1^  or  2  pounds  of  sugar  to  the  gallon.  When  grapes  are 
loo  ripe,  the  saccharine  fermentation  takes  place  in  the  fruit, 
which  gives  it  more  sweetness,  but  less  flavor." 

Wine  may  be  made  from  green  grapes,  or  even  from  the 
leaves  and  tender  shoots  of  the  vine,  mashed  in  water,  by 
adding  sugar  liberally. 

Make  vinegar  in  the  usual  way,  by  exposing  the  juice 
to  the  air.  It  will  be  better  for  keeping  it  a  M'hile  with 
moderate  fermentation,  as  in  making  a  pleasant  liquor  or 
wine. 

GATHERING  AND  PRESERVING. 

The  value  of  fruit  generally  depends  on  the  manner  of 
gathering  and  saving.  Carelessness  in  this  way  will  often 
reduce  its  value  one  half.  It  should  be  gathered  with  great 
care,  as  bruising  disfigures  it,  causes  decay,  or  insipidity. 
In  all  cases,  coldness  retards  ripening;  heat  accelerates  it. 
Fruit  is  often  kept  back  in  ice  houses  for  exhibition,  Or  for 
higher  prices.  In  hot  weather,  ripening  is  retarded  in  a  cooi 
cellar. 

Early  apples  and  pears,  and  transient  fruits,  such  as 
peaches,  cherries,  plums,  (Sec,  that  are  to  be  carried  some 
distance  to  market,  must  be  gathered  before  wholly  ripe,  as 
they  will  ripen  on  the  way. 

Some  put  winter  fruit  in  cellars,  on  shelves  exposed  to  the 
air.  Others  pack  them  as  tight  as  possible  in  casks,  bins, 
and  boxes.  These  differences  in  opinion  will  never  be 
reconciled,  till  people  learn  the  important  fact,  that  there  is 
a  wide  difference  in  the  nature  of  fruits  :  one  kind  ripening 
to  perfection  on  a  shelf,  while  it  sweats  and  becomes  poor  in 
a  tight  cask  ;  another  becomes  insipid  when  exposed,  but  in 
a  tight  vessel  comes  to  its  highest  state. 

False  notions  prevail  in  regard  to  keeping  fruit  perfectl)'" 
dry.  We  have  made  experiments  in  packing  it  in  dry  and 
mi:ist  saw  dust,  moss,  sand,  and  various  other  substances, 
and  in  the  moist  state  it  not  only  kept  better,  but  the  quahty 
was  finer.  Surround  moist  fruit  with  dry  substances,  and 
they  will  generally  extract  its  juice  and  life ;  yet  some  kinds 


so  AMERICAN    FRUIT    BOOK. 

will  keep  well  in  this  way,  as  grapes  in  cotton,  &c.  We 
have  packed  fruit  in  dry  sand,  bran,  saw  dust,  charcoal 
dust,  plaster,  cork  dust,  wheat  chaff,  straw,  &c.,  and  it  never 
paid  half  the  trouble. 

Fruits  keep  best  in  rather  damp  cellars,  if  aired,  in  cool, 
dry  weather.  In  dry  cellars  they  shrivel.  Those  usually 
transient  have  been  kept  a  year,  sealed  up  in  tin  cans. 
Some  French  writer  recommends  putting  fruit  in  a  tight 
vessel,  enclosing  it  in  another,  and  filling  the  intermediate 
space  with  water.  Fruit  will  generally  keep  well  buried 
in  the  ground,  in  a  dry  soil,  surrounded  whh  boards  or  straw, 
to  keep  it  from  the  ground,  and  making  a  cone  of  earth  over 
it,  or  a  covering  of  boards,  to  shed  the  water. 

Fruit  will  keep  well  sealed  up  in  stone  jars.  Plastering 
around  the  cover,  closely  fitted,  with  lime  mortar,  or  moistened 
plaster,  w^hich  mil  set  immediately,  will  answer ;  so  will  sev- 
eral thicknesses  of  paper  tied  closely  round.  Set  it  in  a  cool 
place,  or  cover  it  w^ater  tight,  and  bury  it  in  a  free  soil,  just 
below  freezing,  for  winter,  and  still  deeper  in  hot  weather. 

Kephart's  Patent  Fruit  and  Vegetable  Preserver  is  a  cel- 
xar  for  fruit,  surrounded  with  a  wall,  inside  of  v.-hich  are  two 
boardings  6  or  12  inches  apart,  filled  between  with  charcoal 
dust,  tan,  or  saw  dust.  Over  this  is  an  ice-house,  or  tight 
roof,  and  as  the  ice  melts  it  descends  inside  the  boarding, 
runs  to  the  centre  of  a  tight  floor,  and  then  runs  off.  The 
temperature  is  equable,  and  about  2  degrees  above  freezing. 
We  have  eaten  fruits,  of  a  transient  nature,  preserved  in  this 
manner  for  6  or  8  months.  In  similar  manner  fruits  are 
saved  in  ice-houses  in  this  vicinity.  And  they  are  packed 
in  ice  here,  and  sent  to  the  warm  regions  in  the  four  quar- 
ters of  the  world  ;  even  the  evanescent  peach  has  been  sent 
in  a  fine  condition  to  the  East  Indies.  It  affords  immense 
advantage  in  preserving  fruit  stationary,  or  in  transporta- 
tion. Fruits  should  be  kept  in  a  pure  atmosphere  to  prevent - 
their  imbibing  any  unpleasant  effluvia,  and  they  should  be 
kept  as  cool  as  possible  without  freezing.  Some  fruits 
require  to  be  brought  to  a  milder  place,  or  a  warmer  room, 
in  winter,  to  ripen  them  to  perfection,  and  much  depends  on 
ripening  them  at  the  proper  period.  (Page  150.)  By  vari- 
ous experiments  and  inventions,  the  aid  of  science,  and  the 
important  advantages  of  ice,  great  improvements  are  making 
in  the  preservation  of  fruits,  and  in  the  manner  of  ripening 
themi, 


THE    APPLE. 


81 


THE   APPLE,  {Pyrus  Malus.) 


All  our  apples  are  from 
Europe,  and  they  originated 
from  the  wild  crab  of  that 
country.  In  this  country  are 
several  kinds  of  wild  crab.  We 
have  seen  one  in  New  England 
with  small,  long,  dark  red  fruit. 
At  present  nearly  all  our  best 
apples  are  natives.  In  the 
Northern,  Middle,  and  Western 
States,  they  are  perfectly  at  home,  and  the  finest  in  the 
world.  The  hardy  kinds  flourish  in  Canada,  Nova  Scotia, 
and  New  Brunswick.  In  the  northern  part  of  the  Southern. 
States  this  fruit  does  well,  and  late  kinds  flourish  in  the 
southern  part  of  the  Union. 

The  apple  is  a  hardy  tree,  of  moderate  growth,  and  low 
spreading  form.  Some  grow  rapidly,  and  form  large  trees. 
Several  in  the  U.  S.  are  12  feet  in  circumference.  In  a  wild 
state,  or  with  moderate, regular  growth,  they  live  100  years, 
or  more,  but  under  high  culture  they  often  fail  at  half  that 
age.  We  have  had  fruit  from  a  tree  in  Plymouth  200  years 
old.  An  apple  tree  brought  from  England  and  planted  near 
Hartford,  Ct.,  209  years  ago,  produced  fruit  last  year.  With 
its  blossoms  of  white,  tinged  with  red,  or  with  beautiful  fruit, 
the  apple  is  an  ornamental  tree,  and  some  with  fine  forms 
and  rich  dark  green  foliage,  are  always  so  in  the  gay  season. 
In  the  temperate  regions,  the  apple  is  not  only  the  most 
valuable  fruit,  but  it  is  of  more  importance  than  all  others. 
Other  kinds  are  more  luscious  and  delicate,  but  these  quail- 
ties  render  them  transient,  while  the  apple  endures  and  may 
be  had  in  excellence  throughout  the  year.  These  remarks 
on  the  paramount  importance  of  the  apple  apply  to  the  pres- 
ent state  of  cultivation.  Various  other  fruits,  when  duly 
attended  to,  will  assume  far  more  comparative  importance, 
Yet  the  apple,  from  hardiness,  easy  production,  great  excel 
lence,  and  being  always  in  use,  both  fresh  and  dried,  will 
hold  a  decided  superiority  over  any  other  species. 

The  Uses  are  various.     The  fine  kinds  are  excellent  for 
the  dessert.    Besides  the  pleasure  of  this  luxury,  and  the 


82  AMERICAN    FRUIT    BOOK. 

nutriment  in  rich  apples,  they  have  an  excellent  medicinml 
effect.  They  are  gently  laxative,  and  keep  the  system  in  a 
good  condition.  Tliey  serve  as  a  healthy  repast  for  children, 
who  would  be  often  eating  something  that  is  injurious  from 
too  much  nutriment. 

Apples  are  cooked  in  various  ways,  and  may  at  all  times 
form  one  or  more  dishes  on  the  table.  Stewed  apples  are 
\n  excellent  sauce.  Frying  in  a  pan  after  meat,  is  a  fine 
preparation.  They  are  excellent  in  dumplings.  Sliced 
sweet,  or  mild  apples,  in  Indian  and  other  puddings,  are  bet- 
ter than  raisins,  and  so  they  are  in  boiled  rice,  and  in  warm 
Indian  bread.  They  make  fine  pies  and  tarts.  A  dotvdy,  or 
big  pie,  makes  a  meal  for  a  whole  family. 

They  may  be  made  into  apple  sauce  and  kept  a  long  time. 
Apple  butter  is  a  still  finer  dish.  Candied  apples  (boiled 
whole  in  just  water  enough  to  cover  them,  and  molasses  or 
sugar  to  SAveeten  them)  are  excellent.  Suitable  kinds  make 
fine  preserves.  Roasted  or  baked,  they  are  good  without 
further  preparation.     They  make  an  excellent  jelly. 

Baked  sweet  apples  and  milk  is  a  luxury,  excellent  food, 
and  medicine.  We  know  a  gentleman  who,  10  years  ago, 
was  in  a  hopeless  case  of  consumption,  and  by  long  and  ex- 
clusive use  of  this  dish,  and  a  little  bread  for  nutriment,  and 
lime-water  for  a  condiment,  he  was  cured.  As  one  evidence 
of  the  severity  of  this  case,  and  waste  of  the  lungs,  one  side 
of  the  breast  had  sunken  in.  This  diet  would  cure  thousands 
suffering  from  inflammatory  diseases,  caused  by  high,  rich, 
constipating  food.     It  is  also  good  for  dyspepsia. 

Dried  apples  keep  long,  and  are  a  convenient  article  of 
trade.  Some  families  prepare  half  a  ton  in  a  year.  Apple 
molasses  is  good  for  tarts,  pies,  preserves,  puddings,  flap- 
jacks, (Sec.  We  have  made  excellent  molasses  by  boiling 
down  the  juice  of  sweet  apples,  pressing  and  boiling  as  soon 
as  possible,  after  grinding.  Another  mode  is,  to  put  the 
apples  into  boilers, with  just  water  enough  to  steam  them,  and 
when  soft,  put  them  into  a  basket,  with  a  little  straw  first, 
and  press  them  with  a  heavy  weight,  and  boil  down  the 
juice.  This  molasses  is  said  to  *^e  superior.  The  system  is 
rude,  and  may  be  improved. 

Apples,  under  proper  feeding,  are  valuable  for  all  kinds  of 
stock,  from  birds  to  the  largest  animals.  Mixed  with  roots 
of  various  kinds,  and  cooked  with  a  little  meal  or  bran,  they 
make  a  fine  food  for  fattening  or  store  hogs.     They  are  alsc 


THE    APPLE. 


83 


good  for  sheep,  cattle,  horses,  and  even  for  milch  cows. 
Good  pork  has  been  made  almost  wholly  from  apples,  and  it 
is  a  cheap  food,  where  there  is  not  a  market  for  fruit.  The 
pomace,  in  moderate  quantities,  is  good  for  all  kinds  of  stock. 
When  dried  it  is  good  for  sheep  in  winter.  Cider  from 
apples  makes  excellent  vinegar.  Its  use  as  a  beverage  has 
declined  under  the  enhghtened  march  of  temperance.  Sweet 
apples  and  mild  sour  are  best  for  stock  as  well  as  for  bipeds. 
Besides  the  large  trade  in  the  usual  waj',  apples,  in  connec- 
tion with  ice,  are  exported  from  this  city  to  many  parts  of  the 
world,  even  to  the  most  distant  regions  and  hottest  climes. 

Soil  and  Location.  The  apple  will  flourish  in  almost 
every  soil  and  location,  under  good  management ;  but  the 
best  soil  is  a  tolerably  moist,  deep  loam,  inclining  to  marl  or 
clay,  with  a  good  portion  of  vegetable  mould.  Most  tillage, 
suitable  for  grass,  potatoes,  cabbages,  and  where  corn  will 
flourish  well  in  dry  seasons,  is  better  for  the  apple  than  dryer 
soils.  Kocky  and  stony  lands  are  preferable,  and  all  the 
small  stones  should  not  be  removed.  A  hard  pan  forms  a 
good  bottom,  but  a  porous  subsoil  is  unfavorable. 

Some  varieties  do  best  on  a  deep,  sandy  loam,  and  early 
varieties  will  often  do  better  on  tolerably  dry,  warm  soils, 
which  hasten  their  maturity,  while  others  flourish  best  on 
strong  moist  loam,  and  late  kinds  require  a  cool  soil  to  retard 
their  ripening.  Although  a  rather  moist  soil  is  best  adapted 
to  the  apple,  yet,  with  good  culture,  fine  crops  are  raised  on 
light  soils.  If  the  soil  be  not  naturally  suitable,  it  may  be 
improved.     (Page  29.) 

^Moderate  elevations,  or  undulating  lands,  or  hills,  are  the 
most  suitable  locations.  In  very  low,  sheltered  situations, 
there  is  more  exposure  to  the  extremes  of  heat  and  cold,  and 
late  spring  frosts,  and  early  fall  freezes ;  yet  the  apple  is 
hardy  and  will  generally  succeed  in  such  situations.  On 
very  high  locations,  especially  on  the  tops  of  mountains  and 
high  hills,  and  some  other  bleak  places,  there  is  too  great 
exposure  to  winds  and  pelting  storms,  which  may  injure  the 
blossoms,  fruit,  and  foliage. 

In  exposures  to  the  sea,  frequent  and  hea\'^''  storms  are  in- 
iurious,  especially  to  blossoms,  and  sometimes  to  tender 
foliage,  and  more  so  from  salt  spray.  Though  apples  do 
well  in  almost  every  exposure,  they  are  more  sure  in  their 
products,  in  a  northern,  northwestern,  or  western  exposure, 
yet  the  difference  is  not  material.    In  a  northern  climate 


84  AMERICAN    FEUIT    BOOK. 

southern  exposures  and  warm  soils  are  necessary  to  bring 
certain  kinds  to  perfection  ;  and  in  the  south,  a  cool  soil  and 
location  are  necessar}^  to  guard  against  drought  and  heat, 
and  retard  ripening. 

Propagation  is  by  grafting  and  budding  desired  kinds  on 
seedling  stocks.  Prepare  a  good  tillage  soil,  by  one  or  two 
years'  culture,  and  good  manuring.  Root  crops  are  the  best 
preparation.  Sow  pomace,  mixing  in  ashes  or  hme  to  neu- 
tralize the  acid;  or  wash  out  the  seed,  by  beating  up  the 
pomace  in  water,  and  turning  it  off,  as  the  seeds  sink,  and 
repeat  till  the  seeds  are  clean.  We  have  washed  out  12  or 
16  quarts  in  a  day.  If  the  seeds  dry  it  will  not  injure 
them.  We  have  thousands  of  trees  from  seeds  kept  over 
one  summer.  Sow  late  in  fall,  or  mix  the  seeds  with  three 
times  their  bulk  of  moist  loam,  or  fine  sand,  and  put  them 
into  the  cellar,  or  out  of  doors,  keeping  moderately  moist  till 
spring ;  or  put  them  in  a  box  and  bury  them  in  the  ground 
till  spring. 

As  to  freezing  being  necessarj^,  it  is  all  a  whim.  Early  in 
winter,  we  put  3  pecks  of  seeds  into  loam,  placed  half  out 
doors,  the  other  half  in  the  cellar,  sowed  in  spring,  and  all 
came  well.  If  apple  or  pear  seeds  are  kept  dry  through  the 
winter,  they  will  not  vegetate  in  the  spring,  but  come  the 
second  season  if  not  disturbed.  We  find,  by  experiments, that 
seeds  from  natural  trees  make  more  vigorous  stocks  than 
those  from  grafted  trees.  (Pages  59,  66.)  Sow  early  as  pos 
sible  in  spring,  in  dnlls,  1,  2,  or  3  feet  apart,  according  to 
the  time  the  stocks  are  to  stand.     Cultivate  well. 

Some  have  splice  grafted  apple  stocks  of  only  one  year's 
growth,  but  it  requires  a  rich  soil  to  send  up  a  vigorous 
shoot.  Generally,  the  stocks,  when  two  years  old,  sometimes 
three,  are  set  in  nursery  rows,  4  feet  wide,  the  tap  root 
being  shortened,  the  trees  10,  12  or  15  inches  apart ;  and  if 
of  a  good  size  and  vigorous,  they  may  be  budded  the  same 
season ;  but  if  small  and  slow  growing,  better  let  them  re- 
main another  season.  A  strong  stock  is  absolutely  neces- 
sary to  send  up  a  shoot  4,  5,  or  6  feet  high  the  first  season, 
and  the  next  it  will  put  out  branches,  and  then  be  fit  to  set  as 
a  standard. 

Stocks  ^  an  inch  or  more  in  diameter,  are  grafted  at  the 
ground,  and  they  soon  produce  a  good  tree.  When  budding 
fails,  the  stocks  are  generally  grafted  the  next  spring,  and 
come  on  with  those  that  were  budded.     Some  graft  or  bud 


THE    APPLE. 


S5 


without  transplanting  the  stocks,  but  this  mode  does  not  form 
so  fine  roots,  the  tap  root  being  long  and  the  laterals  short. 
When  good  stocks  can  be  obtained  from  |  of  an  inch  to  an 
inch  in  diameter,  good  trees  can  be  shortly  produced  by 
grafting  low,  and  setting  them  so  as  to  cov'er  the  stock  and 
half  the  scion.    (Page  34.) 

Planting.  We  have  given  particular  directions  for  trans- 
planting, on  page  47.  As  to  the  distance  between  apple 
trees,  much  depends  on  circumstances.  A  person  wanting 
many  kinds  on  a  small  space  should  set  thick  and  shorten-in 
the  limbs,  as  they  interfere,  and  in  due  time,  cut  away  the 
poorest  trees.  In  general  orchard  culture,  30  or  33  feet  is  a 
good  distance.  Some  set  them  40  feet  apart,  but  it  allows 
only  about  28  trees  to  the  acre,  and  it  will  be  a  long  time, 
if  ever,  before  they  cover  the  land.  When  set  2  rods  apart, 
peach,  plum  or  cherry  trees  may  be  set  between,  and  in  most 
cases  these  trees  will  flourish,  bear,  and  fail,  before  the  apple 
trees  will  need  the  room.     (Page  27.) 

If  some  of  the  intermediate  trees  last  long,  and  are  fruit- 
ful, give  them  a  chance,  or  prefer  the  most  profitable,  cutting 
away  the  limbs  of  the  poorest  where  they  interfere.  In  de- 
voting land  wholly  to  the  apple,  we  would  put  100  trees  en 
an  acre,  (almost  21  feet  apart,)  and  they  would  bear  many 
years  before  interfering,  and  then  cut  away  the  poorest 
trees. 

In  this  way,  trees  will  produce  good  crops  12,  15,  or  CO 
years,  without  interference,  and  the  cultivator  have  the  fruit 
of  100,  instead  of  28  trees,  when  40  feet  apart,  or  40  trees 
when  2  rods  apart.  A  farmer,  when  stocking  his  lands,  and 
beginning  with  calves,  might  as  well  begin  with  only  the 
number  his  lands  would  sustain  of  full  gro\vn  animals,  as  for 
the  cultivator  to  set  only  as  many  trees  as  vdU  have  room 
when  of  a  full  size;   which  may  be  20  years  after  bearing. 

CtTLTTjRE  AND  Manure.  OuV  general  remarks  on  culture, 
(page  51,)  apply  to  apple  trees.  The  land  should  be  kept  in 
good  condition  by  culture  and  manure.  Blerely  stirring  the 
earth  is  beneficial.  Thorough  culture  and  good  manuring 
of  the  apple  tree  will  amply  repay  in  abundant  and  excellent 
crops.  A  well  cultivated  and  judiciously  managed  orchard, 
will  produce  3  or  4  times  the  amount  of  one  that  is  under 
poor  management  or  neglected. 

What  we  have  said  on  manure,  (pasre  53,)  will  apply  to 
the  apple.  The  following  table  shows  the  inorganic  matters 
8 


86 


AMERICAN    FRUIT    BOoiv. 


in  the  apple,  which  should  be  applied  liberally.  Supply  pot- 
ash in  wood-ashes ;  soda,  in  common  salt ;  phosphate  of 
lime  in  bones ;  carbonic  acid  in  charcoal,  and  manure  from 
animals  ;  lime  in  lime,  old  plaster,  chalk,  bones,  hair,  or  horn 
shavings ;  magnesia  in  this  salt,  or  magnesian  lime.  The 
apple  requires  much  lime  and  potash,  especially  on  old  or- 
chards, or  where  several  crops  of  nursery  trees  are  raised  on 
the  same  land. 

Analysis  of  the  Ash  of  the  Apple. 


Potash,      

Soda, 

Chloride  of  sodium,  . 
Sulphate  of  lime,  .  . 
Phosphate  of  peroxide  ) 

iron, ) 

Phosphate  of  lime,  .    . 
Phosphate  of  magnesia, 
Carbonic  acid, 
Lime,    .    .    . 
Magnesia,     . 
Silica,    .    .    . 
Soluble  silica, 
Oreanic  matter 


sap  wood. 

Heart  wood. 

Bark  of  the  trunk. 

16.19 

6.620 

4.930 

3.11 

7.935 

3.285 

0.42 

0.210 

0.540 

0.05 

0.526 

0.637 

0.80 

0.500 

0.375 

17.50 

5.210 

2.425 

0.20 

0.190 

29.10 

36.275 

44.830 

18.63 

37.019 

51.578 

8.40 

6.900 

0.150 

0.85 

0.400 

0.200 

0.80 

0.300 

0.400 

4.60 

2.450 

2.100 

100.65 

104.535 

111.450 

Pruning.  (See  page  57.)  The  apple  requires  moderate 
pruning  only.  Much  care  is  necessary  to  give  the  tree 
proper  form,  height,  and  direction,  in  its  early  stages.  If 
limbs  interfere,  cut  away  the  poorest,  and  those  that  are  de- 
caying. Thin  out  very  compact  tops.  When  the  branches 
are  very  long  and  scattering,  like  the  Seaver  Sweet,  cut  them 
off  a  few  feet  from  the  top,  that  they  may  spread  and  form 
a  closer  head.  The  apple  bears  on  the  spurs  and  shoots  of 
the  last  and  previous  years'  growth. 

Bearing  Years.  ]\Iost  apple  trees  bear  full  every  other 
year,  and  fev.'  or  none  in  intenuediate  years.  Some  bear 
twice  or  thrice  as  much  one  year  as  they  do  the  next ;  and  a 
few  bear  every  year,  nearly  alike.  The  cause  assigned  for 
alternate  bearing,  is  that  the  tree  becomes  exhausted  from  a 
heavy  crop,  and  needs  rest  and  renovation  of  its  poM'ers 


THE    APPLE.  87 

But  analog)'  shows  that  this  is  no  reason,  for  some  species 
of  trees  and  shrubs  bear  abundantly  every  year,  and  gener- 
ally if  an  apple  tree  produces  a  little  fruit  when  it  is  not  the 
bearing  year,  the  fruit  is  small  and  knurly,  though  the  tree 
is  in  full  vigor. 

We  first  offered  to  the  public  the  important  fact  that  most 
of  our  varieties  of  apples,in  N.  England,  natural  and  grafted, 
produce  large  crops  in  even  years  ;  1846,  '48,  and  '50,  if  the 
season  be  favorable,  and  light  crops  in  odd  years — 1845, 
'47,  '49.  Like  all  new  things,  this  view  has  been  opposed 
and  ridiculed,  but  never  met  fairly  with  facts.  AVe  have 
observed  it  for  30  years,  and  the  same  orchards  that  bore 
profusely  in  even,  and  sparingly  in  odd  years,  in  our  boy- 
hood, still  continue  the  same.  These  important  facts  cannot 
be  laughed  down,  nor  upset  by  false  reasoning.  On  the  con- 
trary, numerous  correct  observers  are  confirming  what  we 
have  said.  We  never  knew  a  great  crop  in  odd  years,  nor 
a  small  crop  in  even  years,  though  unfavorable  weather  may 
cut  off"  the  crop  in  some  places,  as  on  the  seaboard  in  1846, 
and  some  sections  in  1848.  Blr.  J.  0.  Welhngton,  of  West 
Cambridge,  who  cultivates  fruit  extensively,  raised  1100  bar- 
rels of  apples  in  an  even  year,  the  next  year  only  300  ;  again 
1500  in  an  even  year,  and  only  500  the  next.  As  an  evi- 
dence that  this  was  generally  the  case,  he  sold,  in  an  even 
year,  at  $1.50  per  barrel,  in  an  odd  year  at  SS.OO. 

Yet  some  trees  and  some  orchards,  and  in  some  neighbor- 
hoods, most  of  the  trees,  bear  in  odd  years. 

The  Baldwin,  Greening,  Danvers  Winter  Sweet.  Porter, 
Jewett's  Red,  Hubbardston  Nonsuch,  and  man}'  other  prom- 
inent kinds,  bear  mostly  in  even  years.  Correct  knowledge 
on  this  point  may  be  turned  to  advantage,  by  cultivating 
constant  bearers,  or  more  of  those  few  varieties  that  bear 
in  odd  years.  By  cutting  off"  all  the  blossoms  in  the  bearing 
years,  it  will  change ;  but  after  all  that  has  been  said  on  this 
subject,  but  little  has  been  done  in  this  way,  as  it  is  much 
trouble ;  and  we  beUeve  that  a  tree  will  gradually  get  back 
to  its  natural  habits.  It  is  our  opinion  that  in  ^liddle  and 
Western  New  York,  the  largest  crops,  if  any  difference,  are 
in  odd  years. 

Insects. 

Numerous  insects  attack  the  apple  in  wood,  bark,  leaf  and 
fruit  5  yet  with  diligent  and  skilful  warfare,  the  cultivator 


88 


AI\IERICAN    FRUIT   BOOK. 


Perfect  state. 


will  be  victorious  ;  but  with  neglect,  the  insects  will  prevail, 
and  his  labor  will  be  lost.  See  remarks  on  insects  generally, 
and  their  destruction.     (Page  73.) 

The  Apple  Tree  Borer  attacks  the  apple  tree,  quince, 
mountain  ash,  locust,  white  ash,  haw- 
thorn, and  various  other  species  of 
thorn,  and  aronias,  and  is  very  de- 
structive. It  is  from  the  larva  of  the 
two-striped  saperda,  (saperda  bivit- 
tati.)  The  upper  part  of  the  body  of 
the  perfect  mseci  is  marked  with  two 
ongitudinal  white  stripes,  among 
others  of  a  light  brown,  while  the  face, 
antennae,  the  under  side  of  the  body 
and  legs  are  white.  The  size  is 
shown  in  the  figure. 

This  beetle  comes  forth  from  the  tree  in  June,  during  the 
night,  flying  from  tree  to  tree  for  food,  or  companions.  In 
day  time  it  rests  among  leaves,  on  which  it  feeds.  In  June, 
July,  or  early  in  Aug.,  it  deposits  eggs  upon  the  bark  of  the 
tree,  generally  at  or  near  the  ground.  Mr.  Buckminster, 
editor  of  the  IMassachusetts  Ploughman,  who  has  given  great 
attention  to  this  subject,  says  she  lays  ten  eggs  at  a  litter,  of 

the  size  of  a  common  pin  head,  arranged  thus :  •  J  S  S  5  • 
The  larva  or  young  borers,  from  the  eggs,  are  fleshy,  round, 
whitish  grubs,  without  legs,  tapering  a  little  from"^  the  first 
ring.     The  head  is  small,  horny,  and  bro\vnish. 

This  grub  eats  through  the  bark,  where  it  remains  the 
first  winter.  The  next  season  it  penetrates  the  wood,  throw- 
ing out  its  dust  or  cuttings,  by  which  it  may  be  traced, 
generally  ascending,  and  boring  deeper 
Its  whole  passage,  is,  usually, 
about  12  or  15  inches.  The 
third  season,  nearly  two  years 
from  its  entrance,  the  full  sized 
borer,  as  shown  in  the  figure, 
approaches  the  surface  of  the 
tree,  when  it  undergoes  its  final  transformation,  and  leaves 
the  tree,  as  we  have  already  stated.  Those  who  say  it  re 
mains  three  years  m  the  tree,  reckon  the  year  of  its  ingress 
and  egress. 

Earely  the  bcrer  gets  off  the  track  and  descends  in  the  tree 


into    the    tree 


Full  groicn  Borer. 


THE    APPLE.  S9 

Sometimes  it  enters  the  trunk  several  feet  above  the  ground, 
and  seldom  it  penetrates  the  limbs. 

Kejiedy.  The  modes  for  destroying  borers,  after  they  have 
penetrated  the  tree,  are  various;  such  as  killing  them  by 
running  a  piece  of  wire  or  whalebone  into  the  hole  ;  apply- 
ing a  lighted  brimstone  match  to  the  entrance,  or  putting 
some  pieces  of  camphor  or  other  offensive  matter  into  it,  and 
plugging  it  up ;  or  cutting  the  borers  out  with  a  chisel  or 
gouge. 

Prevention  is  better.  Keep  the  trees  smooth  and  well 
washed,  that  insects  may  have  no  harbor.  Wash  them  in 
June,  July,  and  Aug.,  with  a  solution  of  potash,  (page  69,) 
or  a  rather  strong  lye  of  wood  ashes  ;  or  with  2  quarts  of  soft 
soap  or  whale-oil  soap,  and  ^  of  a  pound  of  sulphur  to  2  gal- 
lons of  water,  which  is  still  better  for  adding  camphorated 
spirit,  assafoBtida,  tobacco,  hen  manure,  and  other  offensive 
matters,  and  a  little  clay  to  make  it  adhesive. 

Mr.  Buckminster  recommends  washing  the  trees  with  a 
lye  of  M'ood  ashes,  or  a  solution  of  potash,  strong  enough  to 
bear  up  an  egg,  with  a  view  of  destroying  the  eggs  or  young 
larva.  Horace  Collamore,  Esq.,  of  Pembroke,  a  skilful  agri- 
culturist and  accurate  observer,  states  in  the  Ploughman, 
that  in  an  orchard  much  infested  with  borers,  he  prevented 
their  further  depredation,  by  washing  his  trees  w'lih  2  quarts 
of  soft-soap,  and  one  fourth  of  a  pound  of  sulphur,  to  a  pail- 
ful of  water.  He  prefers  this  wash  to  potash  water,  which  is 
liable  to  injure  young  trees,  if  very  strong. 

Sometimes  ashes  and  other  offensive  matters,  laid  around 
the  tree,  serve  as  a  protection.  The  best  way  is  to  keep 
grass  and  weeds  cleared  from  the  tree,  that  it  may  be  ex- 
posed ;  scrape  smooth,  that  it  may  have  no  shelter  for  its 
eggs,  and  then  wash  the  tree  often  with  substances  offensive 
and  destructive  to  insects ;  in  addition  examine  the  trees  fre- 
quently,  and  if  there  be  any  borers,  kill  them  before  they 
have  done  any  damage,  and  while  it  is  an  easy  task.  One 
stitch  in  time  saves  ninety-nine. 

Apple-Worm  or  CoDLn\G-]MoTH  (^Corpocapsa pomonella)  was 
imported  from  Europe.  It  is  numerous  in  New  England, 
and  on  the  seaboard  generally,  and  becoming  more  common 
in  the  interior  of  the  Middle  States.  It  is  a  beautiful  moth, 
the  head  and  thorax  brown,  mingled  with  grey ;  the  fore , 
wings  seem  like  watered  silk,  crossed  by  numerous  grey  and 
brown  lines,  near  the  hind  angle  a  large,  oval,  dark  brown 
8* 


90 


AMElllCAN    FRUIT    EGOK. 


spot,  with  edges  of  copper  color.  The  hind  wing"?^  ancl  abdo- 
men are  liglit  yellowish  brown.  During  the  latter  part  of 
June  and  July,  these  moths  lay  their  eggs  in  the  eye  c 
bln^oom  end  of  apples,  sometimes  in  summer  pears,  Txtey 
hatch  in  a  few  days,  and  the  worm  eats  into  the  apples,  and 
in  a  few  weeks  attains  its  full  growth.  The  apples  ripen  and 
fall  prematurely. 

Apple  Worms  in  different  stages- 


a  The  young  larva,  or  worm,  in  a  small  apple,  b  The  full  grown  wonn 
cThe  same,  greatly  magnified.  dThe  cocoon,  e  The  pupa  or  chrysalis 
stale.  /  The  perfect  insect,  the  usual  size,  g  The  same,  greatly  mag- 
nified, i,  h  Passage  of  the  worm  in  the  fruit,  j  Larva  or  worm,  in  the 
apple,    k  Place  of  egress. 

Soon  after  the  apple  falls,  and  sometimes  before,  the  wonn 
crawls  into  the  crevices  of  the  tree,  or  other  places,  spins  a 
cocoon  of  a  white  delicate  web,  where  it  remains  till  the  next 
season.  It  is  supposed  that  some  come  out  socn  and  produce 
a  second  generation  the  same  season. 

Kemedy.  Pick  up  the  fruit  as  fast  as  it  falls,  and  destroy 
the  worms,  or  let  hogs  run  in  the  orchard  and  eat  the  fallen 
fruit.  Lay  old  cloths  in  the  crotches  and  around  trees,  and 
many  will  crawl  into  them,  and  may  be  caught.  By  scrap- 
ing off  the  loose  bark  in  spring,  many  will  be  destroyed. 

The  Caniier-Worm  (^Anisoptery  pome.taria)  is  most  com- 


THE    APPLE. 


91 


'female 


mon  in  N.  England,  and  on  the  sea-coast.  The  parents,  or 
moths,  are  represented  in  the  cuts.  Thoy  generally  begin  to 
come  out  of  the  ground  in  March,  early  or  late,  accordnig  to 
the  season,  and  continue  for  several  weeks.  Someuines 
they  begin  to  rise  in  Oct.,  and  ,. 

continue  at  intervals  through  the 
winter,  when  the  weather  is  warm 
and  the  ground  bare.  They  make 
for  the  tree,  the  female  crawling 
up  the  trunk,  and  the  male  flying. 
They  soon  pair,  and  the  female 
lays  60  or  100  eggs,  some  in  clus- 
ters, others  scattered,  glued  to  the 
tree  with  water-proof  varnish,  in 
the  crotches,  between  the  bud  and 
twig,  in  moss  or  other  convenient 
places,  sometimes  even  on  fences. 
The  eggs  hatch  as  the  foliage  ex- 
pands, on  which  the  worms  feed 
voraciously,  with  most  destructive  effects,  eating  also  the 
blossoms  and  tender  fruit,  often  destroying  the  produce  of  ex- 
tensive orchards,  even  year  after  year,  till  the  trees  are  nearly 
killed.  In  about  4  or  5  weeks  from  hatching,  they  leave  the 
tree,  some  descending  on  the  trunk,  others  letting  themselves 
down  by  their  threads,  and  burrow  in  the  ground  several  inches 
deep,  where  thej''  remain  until  the  time  of  their  ascension,  as 
above  named.  The  worms  fully  grown  are  about  an  inch 
long,  of  slim  form,  have  6  fore  and  4  hind  legs.  They  are 
of  various  colors,  changing  at  different  ages,  and  they  may 
be  of  dilTerent  varieties.  The  apple  and  elm  are  most  sub- 
ject to  their  depredations.  They  also  attack  cherry,  plum, 
and  lime  trees. 

Rejiedies.  Dry  ashes  or  fresh  slacked  lime  thrown  on  the 
tree  when  the  dew  is  on,  will  do  some  good,  but  many  will 
take  shelter  under  the  leaves.  One  pound  of  whale  oil  soap 
to  4  gallons  of  water,  is  effectual.  (Page  73.)  On  jarring 
the  limbs  gently,  they  will  spin  doMTi,  and  may  be  killed 
where  the  surface  is  smooth. 

As  it  is  difficult  to  destroy  the  worms,  it  is  best  to  prevent 
the  ascension  of  the  female  moth.  The  most  common  mode 
is  to  put  canvass  or  thick  paper  (old  leather  is  better)  around 
trees  and  apply  tar  to  it.  Sometimes  this  must  be  renewed 
ever}''  day,  when  they  appear  in  multitudes.    A  few  hours' 


92 


AilEEICAN   FRUIT   BOOK. 


drying  wind  or  drizzly  rain  will  harden  the  tar.  so  that  they 
can  pass  over  it.  Mix  train  oil  with  the  tar  to  prevent  this. 
When  in  crowds,  the  foremost  go  on  to  the  tar  and  form  a 
bridge,  over  which  the  others  pass.  India  rubber  dissolved 
in  whale  oil,  over  the  fire,  will  last  a  long  time  without  re- 
newing, and  is  equally  as  effectual  as  tar.  Cut  a  semi-circle 
from  two  pieces  of  board,  a  little  larger  than  the  tree ;  put 
tliem  on  as  a  collar,  fastening  them  at  top  with  hasps  or 
cleats  with  screws ;  stuff  sea-weed,  soft  hay,  rags,  wool,  or  tow 
between  the  boards  and  tree.  Underneath  this  collar  apply 
tar,  or  India  rubber  and  oil.  Mr.  F.  Dana,  Roxbury,  in  the 
Ploughman,  recommends  a  band  of  zinc  around  the  boards, 
extending  1^  inch  below,  and  varnished  with  shellac,  to  make 
it  slippery,  or  glass  on  the  under  side. 

Burn  India  rubber,  and  a  viscid  substance  will  fall,  that 
will  long  retain  its  stickmg  property.  This  may  be  apphed 
directly  to  the  tree,  or  under  a  collar. 

A  writer  in  the  loAva  Farmer  tied  bundles  of  straw  around 
his  trees,  with  a  single  band,  2^  feet  from  the  ground,  letting 
the  ends  of  the  straw  stand  out  from  the  tree.  The  worms 
were  caught  in  the  straw,  and  he  gently  pounded  the  straw, 
below  the  bands,  with  a  covered  maul,  and  he  killed  thou- 
sands. When  the  season  was  over,  he  burnt  the  straw,  and 
apphed  lye  to  the  trunks  and  branches.  This  saved  700 
trees,  and  he  had  no  more  trouble. 

It  is  said  that  orchards  pastured  by  sheep  are  never  injured 
by  canker-worms.  As  sheep  are  around  the  trees,  the  oily 
matter  from  the  wool  probably  has  a  favorable  effect. 

American  Tent  Caterpillar,  (Clisiocampa  America7ia.) 
This  insect  is  so  common,  that  it  is  called  the 
caterpillar.  It  is  indigenous,  and  abounds 
on  the  wild  cherry.  It  is  the  most  destruc- 
tive of  all  insects  to  the  apple  and  cherr)'',  if 
neglected,  yet  easily  destroyed.  The  eggs, 
as  represented  in  the  cut,  in  clusters  of  sev- 
eral hundreds,  hatch  when  trees  put  forth 
their  lender  foliage,  on  which  the  larva  feed, 
and  when  numerous  they  defoliate  the  whole 
tree.  The  fruit  fails,  the  tree  is  stinted,  and 
a  mark  of  reproach  to  the  negligent  owner. 
These  caterpillars  make  a  web  for  a  shelter, 
and  are  at  home  morning,  noon,  and  evening, 
and  at  all  times  m  stormy  weather. 


THE    APPLE.  93 

When  full  growTi,  this  insect  is  about  tv^o  inches  long,  the 
head  black,  the  body  party-colored.  In  New  England,  it 
Degins  to  wander  from  the  tree  in  June,  gets  into  a  crevice, 
makes  a  cocoon  of  loose  silk,  remains  15  or  Id  days  in  the 
pupa  or  chrysalis  state,  then  bursts  its  web,  and  comes  forth 
a  winged  miller,  of  a  dusty  brownish  color,  flying  about  in 
great  numbers  in  July,  entering  houses  by  night,  and  laying 
eggs  on  cherry  and  apple  trees. 

The  best  remedy  is  to  gather  the  clusters  of  eggs,  wliich 
are  near  the  end  of  the  young  shoots,  and  generally  on  the 
lower  branches,  in  autumn,  winter,  or  early  spring.  If  not 
done,  the  nest  may  be  seen  IDve  a  spider's  web,  and  should 
be  destroyed  immediately,  by  crushing  the  young  worms,  or 
by  applying  whale  oil  soap  in  water,  as  for  canker-worms,  or 
water  of  ammonia  in  a  sponge  or  rag.  Some  burn  them 
with  spirits  of  turpentine  or  sulphur.  Strong  tobacco  water 
applied  is  good.  With  Pickering's  brush,  or  a  mop  of  rags 
on  a  pole,  they  may  be  rubbed  to  death,  or'taken  down  with 
the  web  and  crushed. 

Bark-Louse  (a  species  of  cocus)  is  a  pearly,  scale-like  sub- 
stance, on  the  bodies  of  young  apple  trees,  the  limbs  of  older 
trees,  and  less  frequently  on  pear  trees.  They  stint  the 
growth.  Each  cell  contains  many  eggs ;  they  generally 
hatch  in  May  and  June.  The  young  are  very  small,  nearly 
white,  oval. 

Remedies.  Use  1  part  of  soft  soap  with  4  of  water,  and  a 
little  fresh  slacked  lime ;  or  a  solution  of  1  lb.  potash  to  2 
gallons  of  water.  Apply  about  the  first  of  June.  A  lye  of 
wood  ashes  is  good. 

American  Blight  (aphis  lanigera)  is  a  false  name,  as  it 
was  first  known  in  Europe.  It  is  very  destructive  in  Eng- 
land; much  less  so  here.  The  eggs,  imperceptibly  small, 
are  enveloped  in  a  cotton-like  substance,  and  deposited  in 
chinks  and  crotches,  at  or  near  the  ground.  When  the  young 
are  hatched  in  spring,  they  appear  like  specks  of  mould;  the 
grown  insect  is  one  tenth  of  an  inch  long,  covered  with  white 
woolly  hair.  They  feed  on  the  sap ;  have  no  wings,  but  are 
wafted  by  their  down  from  tree  to  tree.  They  puncture  the 
bark,  produce  warts,  the  leaves  fall,  the  branch  fades,  the 
disease  spreads,  and  the  tree  dies.  As  a  remedy,  apply  a 
solution  of  whale-oil  soap,  or  lime  wash.  The  apple  tree  is 
most  liable  to  its  effects. 

Cider  is  valuable  for  vinegar,  though  the  temperance  re 


94  AMERICAN    FRUIT    BOOK. 

form  has  almost  banished  it  as  a  beverage.  The  farmer  nc 
longer  toils  hard  in  fall  to  fill  his  cellar  with  cider,  nor  works 
hard  all  winter  to  drink  it.  Yet  cider  is  valuable  for  vinegar. 
Apples  for  cider  are  better  for  growing  exposed  to  sun  and 
air ;  hence  those  from  a  young  orchard  are  best.  Those  not 
very  juicy  make  the  strongest  cider.  The  Harrison  and 
other  fine  cider  apples  of  New  Jersey,  produce  about  1  barrel 
to  10  bushels. 

Apples  for  cider  should  be  well  ripened,  and  carefully 
picked,  free  from  stems  and  decayed  fruit.  They  should 
lie  in  a  dry  situation  till  partially  mellowed,  but  ground  be- 
fore any  decay.  After  grinding,  let  the  pomace  lie  in  the 
juice,  exposed  to  the  air,  and  stirring  may  be  necessary  to 
this  purpose,  from  12  to  24  hours,  during  which  time  the 
saccharine  fermentation  will  greatly  improve  the  liquor. 

In  all  the  operations,  strict  neatness  should  be  observed, 
and  no  water  used,  not  even  to  wet  the  strav/.  The  first  and 
last  running  from  the  cheese  is  not  so  good  as  the  middle. 
Press  out  soon,  and  put  into  a  cool  cellar  before  the  vinous 
fermentation  takes  place,  straining  the  liquor  carefully,  and 
bunging  it  up  as  closely  as  it  will  bear  without  bursting  the 
cask,  that  the  fermentation  may  be  moderate,  which  will  give 
body  and  strength  to  the  cider.  Mustard  seed,  charcoal,  salt- 
petre, and  other  substances,  moderate  fermentation.  The 
following  is  a  good  anti-ferment  for  cider,  wine,  &:c.  Plaster 
of  Paris  1  part,  mustard  seed  2  parts.  Use  half  a  pint  to  a 
barrel.  \ 

Gathering  and  Preserving.  The  fruit  is  of  a  finer  qual- 
ity for  remaining  on  the  tree  till  well  ripened,  though  it  will 
often  keep  better  by  gathering  before  quite  ripe.  As  to 
season,  in  this  climate,  some  in  warm  situations  gather  the 
last  of  Sept.,  while  many  commence  Oct.  1st,  and  continue 
through  the  month.  In  this  climate,  there  is  danger  of  injury 
from' hard  frosts  late  in  October,  and  sometimes  earlier. 

Gather  apples  in  dry  weather,  and  pick  winter  fruit,  and 
all  dessert  fruit,  by  hand,  and  handle  it  in  every  way  with 
care,  to  prevent  braising.  Do  not  let  it  lie  out  in  heaps  ex- 
posed  to  the  sun  and  air,  nor  stand  in  barrels  in  the  sun,  as 
Jt  will  lose  its  life.  In  packing  in  barrels,  shake  down  gently, 
and  head  up  full,  pressing  the  head  gently  on  the  fruit,  that 
it  may  not  shake  and  bruise  in  moving.  Apples  in  barrels 
are  generally  laid  in  an  open  shed,  or  covered  up  under  trees, 
or  on  the  backside  of  a  building,  where  they  remain  till  there 


THE    APPLE.  95 

is  danger  of  injury  from  frost,  (which  requires  a  degree  of 
cold  sufficient  to  form  ice  nearly  half  an  inch  thick,)  when 
they  are  put  into  a  cellar,  Avhich  should  be  well  aired  on  the 
north  in  cool  dry  weather,  even  occasionally  in  v/inter,  when 
not  so  cold  as  to  freeze ;  and  when  the  wind  is  at  the  south, 
the  cellar  should  be  shut  close,  and  better  for  keeping  it  dark 
at  all  times  when  not  open  to  admit  cool  air.  The  nearer  the 
fruit  is  kept  to  the  freezing  point,  the  better.  It  vnW  not  gen- 
erally freeze  unless  the  temperature  is  5  to  7  degrees  below 
32  degrees,  or  the  freezing  of  water.  Apples  headed  up  in 
close  barrels  will  bear  a  frost  10  or  12  degrees  below  the 
freezing  point. 

With  a  good,  cool,  well  aired  cellar,  it  is  much  better  to  put 
the  apples  mto  the  cellar  as  soon  as  gathered.  In  packing 
apples  for  exportation,  or  nice  and  tender  fruit  for  transpor- 
tation, it  is  better  to  wrap  each  fruit  m  paper :  and  in  some 
cases,  for  perfect  security,  it  is  necessary  to  pack  in  bran, 
saw-dust,  cotton,  chaff,  &cc.  This  saves  from  bruising,  and 
in  cold  weather  prevents  freezing. 

The  Varieties  are  innumerable.  In  many  parts  of  the 
country,  large  orchards  were  set  and  allowed  to  produce 
natural  fruit ;  hence  the  great  variety  and  excellence  of  our 
apples,  combining  almost  every  good  quality  in  tree  and 
fruit.  We  have  made  an  estimate  that  in  the  State  of  Maine, 
more  than  2,000,000  of  varieties  have  been  produced ;  and 
hundreds  and  even  thousands  of  kinds  may  be  foimd  there 
superior  to  many  recommended  in  fruit  books. 

In  treatmg  of  apples,  we  must  notice  some  not  among  the 
best,  as  they  have  gained  a  name  above  their  merits,  and  a 
caution  is  necessary ;  new  and  better  kinds  should  take  their 
place.  For  a  good  apple,  particularly  for  the  market,  we 
need  a  combination  of  the  following  fine  properties :  good 
grower,  good  bearer,  fruit  large,  handsome,  and  of  excellent 
quality.  Some  not  hardly  first-rate  are  profitable  for  the 
market,  as  they  sell  from  their  size  and  beauty,  and  tolerable 
quality.  For  the  private  garden,  quality  is  of  great  impor- 
tance ;  yet  appearance,  growth,  and  bearing,  are  important 
considerations  also.  With  the  amateur,  quality  is  the  main 
thing,  and  appearance  next,  while  gro-wlh  and  bearing  are  of 
less  regard. 

A  dessert  apple  should  be  of  good  size,  handsome  form, 
beautiful  color,  fair  appearance,  tender,  crisp,  juicy,  and  of  a 
rich,  fine  flavor.    Cooking  apples  should  be  rather  large,  fair, 


96  AMERICAN    FRUIT    BOOK. 

and  of  an  even  surface.  Their  qualities  are  various  for 
different  purposes.  Some  brisk,  acid  apples,  that  are  poor 
for  the  dessert;  are  excellent  for  the  kitchen.  Some  mild  des- 
sert apples  are  among  the  best  for  cooking ;  for  this  purpose 
some  sweet  apples  rank  high.  A  few  will  not  cook  well,  but 
retain  their  form  and  remain  hard  after  this  process.  Some 
cook  quickly  and  form  a  jelly,  which  is  desirable  for  soma 
purposes,  but  not  for  others.  The  best  sweet  apples  for  milk, 
are  those  that  bake  perfectly  soft,  yet  retain  their  form. 
Those  that  are  hard  after  baked,  and  those  in  the  opposite 
extreme,  that  fall  down  flat  from  their  own  weight,  and  mix 
up  with  the  milk,  like  jelly,  are  not  so  good. 

Many  apples  are  adapted  to  general  culture  throughout 
the  country,  and  some  are  suited  to  various  soils  as  well  as 
chmates.  Others  flourish  only  in  particular  locations  and 
climates.  Some  seem  adapted  to  general  sections  only,  as  to 
the  North,  the  Middle  Region,  the  West  or  the  South.  But 
some  generally  cultivated  in  one  of  these  sections  have  not 
been  fairly  tested  in  others.  With  thorough  trial  of  all  our 
best  apples,  giving  them  suitable  situations  and  manage- 
ment, we  should  find,  in  many  cases,  that  the  cultivation  of 
different  fruits  in  different  sections  is  owing  in  part  to  the 
partiality  and  convenience  of  the  cultivator,  as  well  as  to  the 
fruit.  We  make  these  remarks  to  encourage  the  fair  trial 
of  our  best  fruits  throughout  the  land.  We  have  endeavored 
to  discriminate  with  those  fruits  that  have  been  extensively 
tried,  and  to  show  in  what  regions  others  are  mostly  culti- 
vated, and  the  origin  of  new  kinds. 

We  have  so  many  fine  native  apples  that  but  few  foreign 
kinds   are   worthy  of  attention.     The  Red  Astrachan  and 
Gravenstein  are  the  only  foreign  apples  that  are  popular 
throughout  the  country.     A  few  others  are  valued  highly  in  . 
some  sections. 

Dr.  Holmes,  editor  of  the  IMaine  Farmer,  and  Secretary 
of  the  ]Maine  Pomological  Society,  has  politely  furnished  us 
with  outlines  and  descriptions  of  7  apples  which  the  conven- 
tion sat  in  judgme:i  on,  and  recommended  as  the  best 
native  apples  of  that  State  that  had  come  under  their  exam- 
ination.    To  such  we  have  added,  71/.  P.  Societij. 

We  have  put  the  time  of  ripening  a  little  earlier,  to  corre- 
spond with  the  time  in  this  State,  according  to  our  general 
system. 


SUMMER   APPLES. 


97 


Summer  Apples. 

Late  summer  apples  here  are  early  fainvxni  in  Me.,  N.  H., 
Vt.,  (kc. 

1.  White  JujrEATm&,  Juneating, Bracken.  Small,  flattish- 
round,  pale  yellow,  sometimes  a  faint  blush ;  flesh  white, 
crisp  and  pleasant.  Early  in  July ;  great  bearer.  An  old 
foreign  variety,  popular  in  some  sections  for  its  earliness. 


2.  Early  Harvest.  Yellow  Harvest. 
Medial ;  flattish-round ;  yellow ;  tender, 
very  juicy,  of  a  brisk  sub-acid  flavor. 
Excellent  for  cooking  and  eating.  i5th 
July  to  10th  Aug. ;  cracks  and  falls  pre- 
maturely. In  the  Middle  States,  and  some 
parts  of  the  West,  it  is  the  finest  very 
early  apple.  It  is  fine  here  in  a  very 
few  favorable  locations,  but  often  fails 
under  good  culture  where  Red  Astra- 
chan  looks  fine. 


— 'i^^C^v,.^ 


3.  Summer  Sweet.  Medial;  roundish;  clear  yellow; 
hue,  pleasant  sweet  apple,  and  a  great  favorite  in  many 
sections  of  0.  From  Ct.  Hovey  thinks  it  is  the  Hijrh  Top 
Sweeting  of  Plymouth  Co.,  Ms.     July  20  to  Aug.  10." 

4.  Red  SnROPsmREviNE.  Medial ;  roundish  ;  dull  red ;  ten- 
der, rather  dry,  mild,  aromatic.  July  25  to  Aug.  15.  The 
sun  kills  the  bark,  and  the  fruit  falls  and  rots  quickly.  It  does 
better  further  North  ;  good  grower.     Foreign. 

5.  St-riped  SnnoTsiunEwi^E, Curtis' sEarhj  Stripe.  Small; 
oblong-conical;  pale  )'cl low,  striped  with  bright  red;  crisp, 
juicy,  and  pleasant.  July  25  to  Aug.  15.  Too  small  for 
market.     A  poor  scraggy  grower. 

9 


98  AMERICAN    FRUIT    BOOK. 

6.  River.  Medial ;  flattish  ;  yellow,  much  red  in  stripes : 
tender,  juicy ;  pleasant  sub-acid.  Fine  cooking  and  eating 
Last  of  July  and  into  Aug.  Good  grower;  poor  bearer 
Cracks,  blasts,  and  falls.    Sometimes  very  good. 


¥ 


7.  Red  Astrachan.  Large  medial ;  flat- 
tish-round ;  greenish-yellow,  ground  mostly 
bright  crimson  in  the  sun,  russet  around  the 
stem,  light  specks,  white  bloom ;  stem  me- 
dial,  in  a  deep  broad  cavity;  calyx  large, 
open,  in  a  broad,  shallow  basin ;  flesh  pure 
white,  very  tender,  crisp,  pleasant,  rich,  sub- 
acid flavor.  Fine  for  cooking ;  pretty  good, 
but  rather  acid  for  the  table,  and  grows  dry 
soon.  July  25  to  Aug.  15.  Hardy,  vigor- 
ous, and  productive.  Adapted  to  various 
soils  and  climates.  ?>Iore  fair  and  promis- 
ing in  New  England  than  most  other  early 
apples.     Origin,  Sweden. 


8.  Early  Red  BIargaret,  Red  Jtmeating.  Rather  small ; 
roundish-ovate  ;  greenish  yellow,  striped  with  dark  red ;  stem 
short,  stout ;  calyx  in  a  shallow  basin ;  flesh  white,  rather 
acid,  pleasant.  Last  of  July  and  first  of  Aug.  Moderate 
bearer.     English  origin. 

9.  Tucker.  Large  medial ;  flaltish-round  ;  greenish  yel- 
low, crisp,  juicy,  acid.  Excellent  for  cooking.  July  25  to 
Aug.  20.    Great  grower,  good  bearer.     East  Bridge  water. 

10.  Red  Quarkenden,  Devonshire  Quarrmdui.  Small  me 
dial ;  flattish-round ;  deep  crimson  in  the  sun,  greenish  groum 
in  the  shade  ;  flesh  crisp,  juicy,  sub-acid,  and  pleasant.  Aug 
15  to  last  Sept     Popular  in  some  sections.    Foreign. 


SUMMER    APPLES. 


99 


11.  Cole's  Quince.  Large,  to  very  large; 
flattish-conical ;  ribbed ;  bright  yellow,  seldom 
a  brown  cheek,  stem  short,  in  a  deep  cavity ; 
calyx  large,  in  a  deep  basin ;  flesh  when  first 
ripe,  firm,  juicy,  pleasant  acid,  and  first-rate 
for  cooking.  When  very  mellow,  remarkably 
tender,  oC  a  mild,  rich,  high  quince  flavor  and 
aroma.  When  in  perfection  we  have  never 
seen  its  superior.  July  to  Sept.  Cooking  early 
in  July.  A  good  grower.  Good  and  constant 
bearer.  Kequires  a  strong  soil.  Flourishes  m 
the  North ;  disseminated  but  not  fruited  in  other 
regions.  Raised  by  the  late  Capt.  Henry  Cole, 
(father  of  the  author,)  Cornish,  Me. 


12.  Bevan,  Bevanh  Favorite.  Bledial;  flattish;  yellow, 
striped  with  bright  red ;  flesh  white,  juicy,  crisp,  sprightly, 
very  pleasant ;  similar  to  Summer  Pearmain,  and  twice  as 
productive.  Last  of  July  and  Aug.  Very  vigorous,  great 
bearer.  Kirtland  says,  one  of  the  best  early  apples.  We  are 
indebted  to  Samuel  Reeves,  Esq.,  a  distinguished  fruit-grow- 
er, of  Salem,  N.  J.,  the  place  of  its  origin,  for  an  account  of 
this  new  fruit. 

13.  Sweet  BouctH,  August  Sweeting,  Bough,  Yellow  Bough. 
Large  ;  roundish-conical ;  smooth,  greenish-yellow  ;  stem 
rather  slender,  in  a  deep  narrow  cavity ;  calyx  medial,  deeply 
sunk  ;  flesh  whitish,  very  tender,  juicy,  of  a  rich,  sprightly, 
saccharine  flavor.  During  Aug  Good  grower,  good  and 
constant  bearer.  Throughout  tne  country  the  best  early 
sweet  apple  knowTi.  Hardy,  and  adapted  to  various  climates 
and  soils.    Native. 


100 


AMERICAN    FRUIT   BOOK. 


14.  Williams,  Williams^  Favorite,  Wil- 
liams's Early  Bed.  Large,  oblong-ovate ; 
bright  red ;  dark  red  in  the  san ;  little 
pale-yellow  in  the  shade  ;  stalk  slender.  | 
an  inch  long,  in  a  very  slight  cavity ;  calyx 
closed,  in  a  narrow  basin  ;  flesh  yellowish- 
white,  fine,  mild,  pleasant,  and  excellent. 
During  August.  Moderate  grower,  good 
bearer.  Requires  a  strong  moist  soil,  and 
high  culture,  to  bring  the  fruit  to  perfec- 
tion, and  then  it  is  splendid,  and  the  most 
salable  apple  of  its  time  in  the  Boston 
market.  We  have  seen  one  tree  on 
the  farm  of  Mr.  J.  D.  Wellington,  West 
Cambridge,  Ms.,  that  produced  S40  worth 
at  one  crop.  Origin,  Roxburj',  Ms.  Intro- 
duced by  A.  D.  Wilhams,  Esq. 


15.  FouNDLLNO,  Groton,  Shirley.  Large;  flattish-ronnd ; 
ribbed ;  greenish-yellow,  mostly  covered  with  bright  red : 
stem  medial,  very  deeply  sunken ;  calyx  large,  open,  in  a 
narrow,  very  deep  basin ;  flesh  yellowish-white,  quite  juicy, 
of  a  sprightly,  sub-acid,  aromatic  flavor.  Aug.  and  Sept. 
Moderate  gTOwer,  good  bearer.  One  of  the  handsomest  and 
best.     New.     Origin,  Groton. 

16.  OsLiN.  Rather  small ;  flat lish ;  greenish  yellow ;  flesh 
firm,  crisp,  of  a  spicy,  aromatic  flavor.    Aug.    Scotch. 


SUMMER   APPLES. 


101 


17.  Summer  KosE.  Small ;  roundish ;  pale  yellow,  striped 
and  marbled  with  red ;  tender,  sprightly,  pleasant  flavor. 
Later  than  Early  Harvest;   smaller  and  less  productive. 


Adapted  to  the  private  garden,  for  which  it  is  fine. 


Aug. 


13.  Early  Strawberry,  Red  Juneatins,  falsely  Avi.  Bed 
Juneating.  Small ;  roundish,  conical ;  smooth,  yellowish- 
white  ground,  nearly  covered  Mith  brilliant  red ;  stem  long, 
slender,  deep  cavity ;  small  basin ;  flesh  white,  tinged  with 
red  next  the  skin ;  very  tender,  of  a  shght  acid,  sprightly, 
aromatic  flavor.  Aug.  Moderate  grower,  good  bearer.  Much 
Y.     Rather  small  for  the  market.    Origin, 


cultivated  in  N 

near  N.  Y.  city. 

19.   Benoni. 


Medial ;  roundish 


deep  bright  red  ;  stem 
short,  slender,  deep  narrow  cavity ;  calyx  open,  in  a  deep, 
narrow  basin  ;  flesh  yellow,  tender,  crisp,  juicy,  of  a  rich, 
slight  acid,  and  excellent  flavor.  Aug.  10  to  Sept.  10.  Good 
grower,  great  bearer.  Little  apt  to  blast.  First-rate  quality  : 
9* 


102 


AMERICAN    FRUIT    BOOK. 


better  for  the  private  garden ;   small  for  market.    Wight 
says  one  of  the  best.    Origin,  Dedham,  Ms. 

20.  Dutchess  OF  Oldenburgh.  Medial;  roundish;  yellow; 
red  stripes ;  faint  bloom  ;  tender,  juicy,  sprightly  acicl  flavor. 
Excellent  only  for  cooking.  Last  of  Aug.  and  1st  of  Sept. 
Origin,  Russia. 

21.  Spice  Sweet.  Large  ;  flat;  smooth,  pale  yellow;  very 
tender,  sweet,  and  excellent.  15  Aug.  into  Sept.  Origin, 
farm  of  Mr.  Jacob  Deane,  a  noted  fruit-grower  of  Mansfield, 
Ms. 

22.  Maxomet  Sweetixg.  Large  medial ;  flattish  ;  yellow 
ground,  mostly  bright,  unbroken  red,  russet  around  the  stem 
and  on  the  bsLse ;  stem  medial,  deep  cavity ;  calyx  large,  in 
narrow  basin ;  flesh  whitish,  tender,  rich,  and  very  sweet. 
20  Aug.  to  10  Sept.    Origin,  Plymouth,  Ms.    New. 


Manomet  \      '\  /  ;'  /  Sweeting. 


23.   Goi.DEN  Sweet,  Qrnnge  Sweet.    Large  medial ;  round  ; 
pale  yellow  j  stem  an  inch,  rather  slender,  in  a  narrow,  deep 


BUMMER    APPLRS.  103 

cavity;  calyx  rU/sfd,  in  mcdijil  rnvily  ;  flrsli  tciKlor,  dP  very 
Rwcci,  ri'-h,  nnd  cxfr-llcrit  (l;ivor.  I.titlrr  j»!irl  of  Aw/,,  nrid 
Sppt,  A  ^V""l  ('row»;r  and  {.^n-iit  hffJTcr.  Ont;in,Ct.  Tlicro 
has  lorif?  1)c<ti  known  in  N.  ICn^^land  anolluT  Orange  Sweet, 
hiTU/'j,  roiifidisli  r(*nic.al,yfllf»w,  ripens  same  time;  excellent, 
but  j)(K>r  bearer. 

2'1.  SiNK-CiuA-NoN.  Medial;  ronndisli-ovale ;  preenish- 
ycllow ;  vr-ry  lender;  juicy,  spri^litly,  snb-acid,  and  excel- 
lent flavor  ;  slow,  poor  {.grower,  j;oofl  Iwarer.  20th  to  last  of 
Au^.     First-rate.     Ori(tjin,  L(»nf<  Islarifl. 

25,  SuMMF.n  QuEKN.  LarK'c  medial ;  flaltish  conical ;  yel- 
low, striped  with  red:  tender,  crisp,  lively  nromalic  fbivor. 
Latter  part  of  Auj?.  Exeellenl  (or  cookinf.^;  jiretty  ^'ood  lor 
the  table,     i^est  on  sandy  soil. 

20.  Sor.s  OF  Wink.  Small:  flattish-conieal ;  crimfwni,  dark- 
er in  the  sun  ;  crisp,  jiiiey,  pfr'asanl,  subji/id.  Last  of  A  up. 
and  Sept.  Beautii'iil,  but  neither  exrellent  nor  pro/iiable. 
Foreign. 

27.  ni',(//K«.  ATedial ;  flallish-ronnd  ;  yellow,  slrii)ed  with 
red  ;  flesh  white,  fine,  lender,  jiiiey,  sub-;ieid,  find  pood.  Anp, 
1st  to  ]M\,  in  Ohio.  Here,  about  last  ol'  Aug.  Origin,  Ohio. 
From  F.  S.  Ilumrickhousc,  Coshocton  Co.,  O,,  in  Ilovey's 
Magazine. 

2H.  AMF.nreAN  Summeii  Pr.ArtMAiN,  Eorh/  Summer  Pear- 
mnin,  Surnmrr  Pearmain.  Medial  ;  roundish  ;  yell(fw,  mostly 
marked  with  red  ;  strtrn  an  ineh  long,  in  a  deep  cavity  ;  calyx 
large,  o[K'ri ;  flesh  very  fine,  lender,  ri<'h,  jirom.'iii*-.  First 
quality.  Last  fjf  Aug.  and  Sej»i.  Adiijited  to  light  soil«. 
Slow  grower,  mr)derale  befirer,  ayit  to  eraek.  I'opular  in 
some  parts  of  N.  .1.,  and  the  West.  Kirtland  says,  "first- 
rate."  Origin,  N..I.  This  is  the  true.  Another  iipple  cnlled 
by  this  name  is  similar  in  rpinbiy,  more  (hit,  more  vigorou.s, 
earlier,  which  may  be  the  Bevan. 

Fai.t.  Arpi,F.«i. 

Jwir/tj  Fall  Apples  here,  to  whieh  (»ur  lime  of  maliirity 
applies,  arc!  /ate  summer  apples  in  the  latitiide  oCN,  J.,  Pa,, 
O.,  la.,  III.,  <Vc. 

2i*.  Jl(cHAni)soN,  Larger;  roundish,  inclining  lo  conical ; 
smooth  ;  green,  mostly  eovered  with  red,  briKlil  in  the  sun, 
nurrMTous  large  light  speekH  ;  Mem  two  thirds  (dan  inch  long, 
rather  stoiil,  in  a  broad,  deep  eavity  ;  esilyx  large,  ojien;  in  a 
rmrrow,  d«!ep  basin;  flesh  gieeni;,li-wliile,rcmajkably  lender, 


104  AMERICAN    FRUIT    BOOK. 

juicy,  of  a  rich,  delicious,  and  almost  saccharine  flavor.  Good 
specimens  are  of  the  highest  order.  Those  in  the  shade 
want  character.  We  find  this  to  be  a  good  grower,  and  the 
original  tree,  on  the  farm  of  Mr.  Ebenezer  Richardson,  Pep- 
uerell,  Ms.,  is  called  a  good  bearer.     Last  of  Aug.  and  Sept. 

30.  Summer  Bellflower.  Rather  large;  roundish-ob- 
long ;  clear  yellow,  rarely  a  faint  orange  blush ;  stem  an 
inch  long,  stout  at  the  lower  end,  in  a  shallow  cavity  ;  calyx 
closed,'  in  a  slightly  five-sided  basin ;  flesh  white,  fine,  ten- 
der, of  an  excellent,  rich,  sub-acid  flavor,  of  the  first  qual- 
ity. A  rapid  grower  and  good  bearer.  Downing,  whom  we 
copy,  thinks  it  is  of  superior  flavor  to  Porter  or  Williams. 
Last  of  Aug.  to  last  of  Sept.  By  Mr.  John  R.  Comstock, 
Washington,  N.  Y.,  from  a  seed  of  Esopus  Spitzenberg. 

31.  Bars.  Rather  large;  round;  pale  yellow  ground; 
marbled  and  nearly  covered  wdth  red ;  few  russety  spots ; 
stem  long,  slender,  in  a  narrow,  deep  cavity ;  calyx  large, 
open,  in  a  broad,  shallow  furrowed  basin  ;  flesh  whitish,  re- 
markably tender,  ahnost  melting,  juicy,  of  a  rich,  mild, 
pleasant  flavor.  Aug.  25  to  Sept.  20.  We  find  it  perfectly 
hardy  in  Maine,  very  vigorous,  and  great  and  constant 
bearer.  The  original  tree  (in  Green-vvich,  R.  L)  is  7  feet 
round,  and  bore  60  bushels  in  one  year.  Not  well  tested 
elsewhere. 

32.  Grand  Sachem.  Very  large  ;  roundish-flat ;  dark  red ; 
flesh  white,  coarse,  dry,  poor.     Sept. 

33.  Lyman's  Large  Summer.  Very  large  ;  flattish-round ; 
pale  yellow ;  tender,  sub-acid,  rich,  high  flavor.  Sept.  Mod- 
erate bearer.     By  S.  Lyman,  IManchester,  Ct. 

34.  WiNTHROP  Greening,  Lincoln  Pi'ppin,  Howe  Apple. 
Large  ;  golden  yellow,  with  slight  russet,  tinge  of  red  in  the 
sun ;  flesh  tender,  crisp,  very  juicy,  of  a  sprightly,  mildly 
tart,  luscious  flavor.     Sept.     Origin,  AVinthrop,  Me. 

35.  Early  Pennock.  Very  large ;  flattish-conical ;  red, 
with  a  little  pale  yellow ;  stem  very  short,  stout,  in  a  very 
large  cavity  ;  basin  large  ;  flesh  yellow,  of  a  fine,  sub-acid 
flavor.  Second  rate  eating,  excellent  for  cooking.  Rather 
popular  in  some  parts  of  the  West.  Sept.  Subject  to  bitter 
rot  in  moist  locations. 

36.  St.  Lawrence.  Large;  flat;  pale  yellow,  mostly 
deep  red,  and  crimson  stripes.  Good  for  cooking,  poor  for 
the  table.  Salable  for  its  large  size  and  beauty.  Sept.  Vig- 
orous and  productive. 


FALL    APPLES. 


105 


37.  Early  Joe.  Small;  flattish  round;  smooth,  blight 
red  on  a  pale  yellow  ground,  covered  with  bloom ;  stalk 
short,  slim,  in  a  broad,  deep  cavity  ;  calyx  small,  closed,  in  a 
shallow  basin  ;  flesh  white,  melting,  and  very  tender,  of  a  very 
fine,  high  aromatic  flavor.  One  of  the  very  best  and  most 
beautiful^  but  good  only  when  eaten  from  the  tree.  During 
Sept.  We  find  it  to  be  only  a  moderate  grower,  and  a  great 
bearer.     Origin,  Bloomfield,  N.  Y. 


38.  Mexico.  Medial ;  roundish  ;  bright  crimson,  clouded 
and  striped  with  very  dark  red,  a  Uttle  yellow  in  the  shade  ; 
few  large  light  dots ;  stem  rather  long  and  stout,  in  a  broad, 
rather  shallow,  russety  cavity  ;  calyx  rather  large,  in  a, nar- 
row basin;  flesh  whitish,  tinged  with  red;  tender,  rather 
juicy,  of  a  fine  high  flavor.  We  find  it  a  moderate  grower , 
perfectly  hardy  even  in  Maine.  A  good  bearer,  very  hand 
some,  excellent  fruit.     Sept.     Origin,  Canterbury,  Ct. 


106 


AMERICAN    FRUIT    BOOK. 


39.  Garden  Royal.  Small ;  roundish-flat ;  dull,  green- 
ish, russety  yellow,  mostly  covered  with  dull,  deep  red  iu 
the  sun,  numerous  large,  light  specks ;  stem  short,  slender, 
in  a  medial  cavity ;  calyx  medial,  open,  m  a  broad,  shallow 
basin ;  flesh  very  fine,  tender,  almost  melting,  crisp,  of  a 
delicious,  highly  aromatic  flavor.  Nothing  superior.  Sept. 
Moderate  grower  and  great  bearer.  Fine  for  the  private 
garden.    Kather  small  for  market. 

,---./: -ii^..— , -•.^ 


40.  Long  Stkm.  Large  medial;  flattish-round ;  pale  yel- 
low, brown  full  in  the  sun  ;  dark  specks  and  patches ;  stem 
extremely  long,  slender,  in  a  broad,  deep  cavity  5  calyx  large, 
rather  open,  in  a  broad,  shallow  basin ;  flesh  white,  rathei 


FALL  APPLES.  107 

tender,  juicy,  of  a  rich,  mild,  delicious,  sprightly,  aromatic 
flavor.  First-rate  for  the  dessert  or  cooking.  Sept.  1st,  to 
the  last  of  Oct.  Good  and  constant  bearer.  Origin,  East 
Bridge  water,  Ms. 

41.  Superb  Sweet.  Rather  large;  roundish;  pale  yel- 
low, much  red,  bright  in  the  sun ;  stem  long,  in  a  deep  cav- 
ity; calyx  large,  open,  in  a  broad  basin;  flesh  white,  very 
tender,  juicy,  of  a  sweet,  rich,  high  flavor.  Hardy  in  Maine ; 
great  grower,  and  good  bearer.  One  of  the  best.  Sept.,  and 
into  Oct.  Raised  by  Mr.  Jacob  Deane,  Mansfield,  Ms.,  a 
distinguished  fruit-srrower. 


42.  Porter.  Large  ;  oblong-ovate  ; 
smooth,  rich  yellow,  a  dull  blush  in  the 
sun ;  stem  medial,  in  a  rather  narrow, 
deep  cavity;  calyx  large,  open,  in  a 
rather  narrow,  deep  basin ;  flesh  toler- 
ably fine  and  tender,  very  juicy,  of  a 
rich,  excellent,  slightly  acid  flavor.  For 
cooking  and  the  dessert.  Sept.  and  into 
Oct.  A  good  grower  and  great  bearer. 
The  principal  Sept.  apple  in  the  Boston 
market.  It  also  succeeds  well  in  the 
Middle  States,  and  in  the  West.  Gener- 
ally yields  about  twice  as  much  in  even 
as  in  odd  years.  By  Rev.  S.  Porter, 
Sherburne,  Ms. 


43.  TuFTs's  Baldwin.  Very  large;  flattish-coa'cal,  ribbed; 
smooth,  fair,  yellowish-green,  mostly  covered  with  rather  dull, 


108  AMERICAN    FRUIT   BOOK. 

dark,  unbroken  red ;  stem  rather  short,  in  a  broad,  deep  cai 
ity ;  calyx  small,  closed,  in  a  narrow,  deep  basin ;  fles 
rather  coarse,  yellowash,  crisp,  pleasant  sub-acid.  Resemble 
the  Baldwin  in  quahty.  Very  salable  from  its  noble  an 
fine  appearance,  but  not  first-rate  for  the  table.  Sept.  an 
Oct. 

44.  Fairbanks.  Medial ;  flattish-round-conical ;  light  ye 
low,  stripes  of  dull  red,  and  russet  patches ;  stem  ion{ 
slender,  in  a  broad,  shallow  cavity;  basin  shallow;  fles 
yellowish,  fine,  juicy,  of  an  excellent  flavor,  blending  sac 
charine  with  sub-acid.  Sept.  and  into  Oct.  Much  esleeme 
in  the  region  of  its  origin.  Farm  of  the  late  Mr.  T.  E.  Fai; 
banks,  Winthrop,  3Ie.  F.  Society. 


<•••.».••* 


45.  Sassafras  SwEEt,  Haskell  Sweet. 
Rather  large;  flattish;  yellowish  green; 
stem  short,  stout,  in  a  deep  cavity ;  caljrx 
medial,  closed,  in  a  narrow,  deep  basin; 
flesh  tender,  juicy,  of  a  very  sweet,  rich, 
sassafras  flavor.  Vigorous 'and  productive. 
One  of  the  best.  Sept.  and  Oct.  The  same 
fruit,  in  our  opinion,  is  considerably  known 
under  each  name.  We  prefer  the  most 
significant  cognomen.   Origin,  Ipswich,  Ms. 


/>wv 


.»-»    „..^'' 


46.  "VViNE,  of  East  N.  J.,  and  of  Deane,  of  Mansfield,  Ms 
Medial ;  flat ;  very  smooth  and  fair,  rich,  dark  bright  red : 
flesh  yellow,  crisp,  pleasant,  and  vinous.  Sept.  and  Oct. : 
slow  grower,  of  a  dwarfish  habit,  which,  with  the  beautiful 
fruit,  is  highly  ornamental,  and  adapted  to  the  garden. 


FALL   APPLES. 


109 


7.  Fall  Wine.  In  0,  Fruit  Convention,  considered  one 
he  best  in  its  season.  Sept.  and  Oct.  We  have  no  de- 
ption. 

S.  Summer  Sweet  Paradise.  Very  large ;  flattish-round ; 
green,  yellowish  in  the  sun,  large  dark  dots ;  stalk 
e,  in  a  cavity  of  medial  depth ;  flesh  tender,  very  juicy, 
p,  of  a  sweet,  rich,  aromatic  flavor.  Sept.  and  Oct. 
It  grower,  and  abundant  bearer.  One  of  the  finest.  By 
.  Garber,  Esq.,  Columbia,  Pa. 

K  Lowell,  Found  Royal,  Orange,  Queen  Anne,  Tallow. 
/e  ;  oblong-ovate  ;  oily,  pale  yellow  ;  tender,  and  nearly 
-late.  Sept.  and  Oct.  Good  grower,  great  bearer.  Raised 
'/■astern  N.  Y.  and  0. 


50.  Briggs's  Auburn.  Large  ;  flat ;  light  yellow, 
slight  blush  in  the  sun ;  stem  rather  long,  in  a  broad, 
very  deep  cavity ;  basin  very  broad  and  shallow ; 
flesh  white,  fine  texture,  flavor  a  blending  of  sac- 
charine  and  sub-acid.  Sept.  and  Oct.  Tree  hardy 
and  productive.  Origin,  Auburn,  Me.  Introduced 
by  Mr.  John  Briggs,  3Ie.  P.  Society. 


>1.   Dutch  Codlix.    Very  large;  roundish,  ribbed ;  pale 
low,  orange  in  the  sun ;  stem  short,  thick ;  basin  narrow, 
•ply  fiirr()w<?d  ;  crisp,' juicy,  acid.    For  cooking  only.    Last. 
)t.  and  Oct.     Foreign. 
10 


no 


AI\IERICAN    FRUIT    BOOK. 


52.  BoxFORD.  Medial;  flat ;  yellow, red  striped ;  tender 
pleasant ;  but  transient,  and  lacks  character..  Sept.  and  Oct 

53.  Moses  Wood.  Medial ;  roundish ;  straw  color,  beauti- 
fully striped  with  red ;  cavity  and  basin  shallow  ;  flesh  white, 
tender,  juicy,  of  a  pleasant,  sub-acid  flavor.  Sept.  and  Oct. 
Productive  ;  orchard  of  jMr.  Moses  Wood,  Winthrop,  Me.  31e. 
P.  Society. 

54.  Jersey  Sweetlvg.     Small  medial ;   roundish-ovate  ; , 
greenish-yellow,  nearly  covered  with  pale  red  ;  fine  texture, 
tender,  very  sweet,  juicy,  and  sprightly.    Sept.  and  Oct.    Fine 
for  table,  for  cooking,  and  for  stock.    Productive.     It  ranks 
high  in  the  IMiddle  and  Western  States ;  but  little  known  here. 

55.  Holland  Pippin.  Very  large  ;  rather  flat ;  greenish,  a 
dull  blush ;  rather  coarse  and  acid.  For  cooking.  Sept. 
and  Oct.  Often  confounded  with  Fall  Pippin,  which  is  much 
superior. 


56.  Gravenstein.  Large  ;  flattish-round ;  rich  yel- 
low, mostly  covered  with  bright  red  stripes ;  stem 
short,  stout,  in  a  deep  cavity, ;  calyx  large,  open,  in  a 
wide,  deep  basin :  flesh  whitish,  very  juicy,  crisp,  of 
a  very  high,  sprightly,  vinous  flavor,  rather  acid  till 
fully  ripened,  and  mellowed.  15  Sept.  and  Oct.  Per- 
fectly hardy,  very  vigorous  and  productive ;  bearing 
most  in  even  years.  One  of  the  handsomest  and  best 
for  all  parts  of  the  country,  hokling  an  equally  high 
rank  with  the  Porter ;  some  prefer  it.  Among  the 
early  winter  apples  in  the  Northern  parts  of  N.  Eng- 
land. Origin,  Germany,  where  it  ranks  the  highest 
of  aU. 


57.  Leland  Pippin,  Leland  Spice,  and  Nero  York  Spice. 
Large ;  roundish  ;  yellow  ground,  nearly  covered  with  bright 
red;  stem  short,  in  a  narrow  cavity  ;  calyx  small,  in  a  shal- 
low basin  j  flesh  yellowish,  rather  tender,  juicy,  of  a  very 


FALL    APPLES.  Ill 

nch,  high  aromatic  sub-acid  flavor.  Excellent  for  eating 
and  cooking,  but  too  acid  for  many.  15  Sept.  and  Oct 
Very  vigorous  and  productive,  and  the  fruit  handsome  and 
salable.  Dea.  Daniel  Leland,  of  Sherburne,  Ms.,  has  long 
cultivated  it,  and  he  thinks  the  original  tree  was  imported 
long  since. 

58.  Fall  Strawberry,  Z«?e  S^r^wi^trry.  Medial;  round- 
ish ;  slightly  conical ;  light  and  dark  red;  flesh  whitish,  very 
tender,  juicy,  of  a  fine,  pleasant,  slightly  acid  flavor.  Middle 
Sept.  and  Oct.  Vigorous  and  good  bearer.  Thomas  says, 
one  of  the  finest  of  all  table  fruits.     Origin,  Western  N.  Y. 

59.  Weston.  Large ;  roundish-conical  ;  yellow,  mostly 
covered  with  red ;  flesh  whitish,  tolerably  juicy,  of  a  mild, 
pleasant  flavor.  Last  Sept.  and  Oct.  Moderate  grower, 
great  bearer.  Origin,  farm  of  IMaj.  Daniel  Weston,  Lincoln, 
Ms.     New. 

60.  PoMME  RoYALE,  SmithfieJd  Spice,  Dyer.  IMedial ;  round- 
ish ;  greenish  pale  yellow,  with  a  faint  blush ;  very  tender, 
juicy,  of  a  mild,  pleasant,  sprightly  flavor.  Last  Sept.  and 
Oct.  Cultivated  a  little  in  R.  I.  Popular  in  Northern  Ohio. 
Supposed  of  French  origin. 

61.  Lyscom,  Osi^ood's  Favorite.  Large  ;  round  ;  greenish 
pale  yellow,  striped  with  bright  crimson ;  stem  short,  in  a 
deep  cavity ;  calyx  large,  in  a  narrow  plaited  basin  ;  flesh 
fine,  tender,  mild,  pleasant.  Last  Sept.  into  Nov.  Wanting 
flavor,  yet  salable  from  its  size,  beauty,  mildness,  and  tender 
ness.  Moderate  grower,  and  moderate  or  good  bearer.  Ori- 
gin, Southboro',  Ms. 

62.  Beauty  of  the  West.  Large  ;  round ;  greenish  yel- 
low, stripes  of  red  ;  tender,  sweet,  second-rate.     Fall. 

63.  Chapman's  Orange.  Small  medial ;  deep  orange ; 
fine,  juicy,  very  high  flavor  ;  first-rate.  October.  Michigan 
Farmer. 

64.  WiNTHROP  Pearmain.  Large ;  roundish-ovate  ;  straw 
color,  striped  with  red,  deep  red  in  the  sun  ;  steni  medial, 
in  a  rather  deep  and  broad  cavity ;  shallow  basin ;  flesh 
white,  fine,  juicy,  of  a  pleasant  spicy  flavor.  Last  Sept.  to 
Nov.  Constant  bearer.  Orchard  of  Col.  J.  Fairbanks. 
Winthrop,  Me.     Me.  P.  Society. 

65.  Magnolia.  Large,  medial ;  flattish-conical ;  stem 
short,  stout,  in  a  broad,  deep,  wavy  cavity;  calyx  small, 
closed,  in  a  narrow  shallow  basin  ;  greenish  pale  yelloAV, 
half  covered  and  beautifully  mottled  with  red,  with  brilliant 


112 


AMERICAN    FRUIT    BOOK. 


crimson  stripes  m  the  sun  ;  flesh  white,  very  tender,  j|^cy 
of  a  mild,  sprighily  aromatic  flavor.     Oct.  and  to  middi*  oi 
Nov.     Good  growtr,  and  great  bearer.     One  of  the  most 
beautiful  and  best  of  apples,  excepting  some  in  the  shade 
laxik  character.     Ongin,  Bolton,  Ms. 


66.  Hawley,  Dojise.  Very  large  ;  flattish-round  ;  smooth, 
pale  yellow  ;  stem  three  quarters  of  an  inch  long,  slender,  in 
a  wide,  deep  cavity ;  calyx  in  a  narrow,  deep  basin  ;  flesh 
yellowish,  fine,  very  tender,  crisp,  of  a  rich,  pleasant,  slightly 
acid  flavor.  Oct.  and  Nov.  A  good  grower,  and  good  and 
constant  bearer.  One  of  the  best ;  fully  equal  to  Fall  Pippin, 
more  fair,  and  productive.  Origin,  New  Canaan,  N.  Y.  From 
seeds  from  Milford,  Ct. 


67.  Thompkins.  Large,  handsome  and  productive.  Oct. 
and  Nov.  Do^^^ling,  in  his  Horticulturist,  commends  it  -with 
confidence,  and  says,  the  flavor  is  superior  to  the  Porter,  and 
nearly  equal  to  the  Fall  Pippin. 

68.  Jewett's  Red,  Nodhend.  Medial ;  flattish-round ; 
bright  dark  red,  very  little  greenish  yellow ;  very  short  stem, 
in  a  very  shallow  cavity  ;  small  calyx  in  a  slight  basin  ;  flesh 
yellowish,  remarkably  tender,  almost  melting,  like  a  fine 
pear;  mild,  approach'*""'  "^  "^ccharine,  of  a  delicious,  arc 


FALL   APPLES. 


113 


"aaatic  flavor.  For  the  dessert  only.  Oct.  and  Nov.  A  gootl 
grower  till  it  begins  to  bear ;  a  good  bearer.  Adapted  to  the 
North.  Requires  a  good  soil  and  high  culture,  else  the  fruit 
will  not  be  fair.  Origin,  Hollis,  N.  H.  Much  cultivated  in 
that  State  and  I\Ie.     It  is  beautiful  and  of  the  first  tjUality. 

(39.  HuBBARDSTOx  NoNsucH.  (See  engraving,  page  1.) 
Large  to  very  large  ;  roundish ;  yellow,  mostly  covered  with 
red,  which  is  bright  in  the  sun ;  lower  part  of  the  cavity  and 
basin,  greenish  russet,  numerous  dark  specks ;  stem  two 
thirds  of  an  inch  long,,  in  a  broad,  deep  cavity  ;  calyx  rather 
large,  open,  in  a  broad  basin  ;  flesh  yellowish-white,  tender, 
crisp,  of  a  very  mild,  excellent  aromatic  flavor,  rather  sac- 
charine. Oct.  and  Nov.  A  good  grower  and  good  bearer, 
mostly  in  even  years.  Very  popular  in  the  market.  Origin, 
Hubbardston,  Ms. 


70.  Maiden's  Blush,  Red  Cheek. 
Large  medial ;  flattish  ;  smooth  ; 
lemon  yellow,  with  a  most  beautiful 
blush  ;  stem  short,  in  a  cavity  from 
deep  to  shallow ;  calyx  closed,  in  a 
shallow  basin ;  flesh  while,  tender, 
pleasant,  sub-acid.  A  good  grower 
and  bearer.  Though  rather  acid, 
and  not  of  high  flavor,  yet  it  is  one 
of  the  best  market  fruits.  Oct.  and 
Nov,    Origin,  N.J.    It  is  often  called 

71.  Hawthornden,  which  is  sim- 
ilar,  but  more  green,  and  inferior ; 
the  best  apple  of  Scotland. 


72.   Ram's  Horns.    A  most  beautiful,  large, dark-red  apple,, 
that  makes  a  conspicuous  appearance  in  our  market  in  Oct. 
and  Nov.     Middling  qnnlity, apt  to  be  knotty  ;  yet  some  say 
that  it  is  productive  and  prolitable,  as  it  sells  well 
10* 


114 


AMERICAN    FRUIT    BOOK. 


73.  Queen  Anne.  Large;  oblong;  crimson;  pleasant 
sub-acid.  Very  salable,  but  poor  bearer.  •  Oct.  and  Nov. 
The  Queen  Anne,  or  Lowell,  of  Ohio,  is  yellow,  and  earlier. 

74.  Beajty  of  Kent.  Magnificent  and  beautiful ;  for 
cooking  only.     Oct.  and  Nov.     Foreign. 

75.  HoLDET^i'PiFTi:^, Hogpen, Joneses Fippi?i.  Large;  round- 
ish-oblong; greenish  pale  yellow,  occasionally  a  brownish 
cheek,  numerous  large  dark  dots  over  the  whole  surface ; 
stem  short,  in  a  very  deep  cavity ;  calyx  large,  rather  open, 
in  a  narrow,  rather  deep  basin  ;  flesh  white,  remarkably  ten- 
der, juicy,  of  a  pleasant,  sub-acid  flavor.  First-rate  for  cook- 
ing, and  good  for  eating,  but  rather  acid  for  some  palates.  Oct. 
and  Nov.    Vigorous  and  great  bearer.    Origin,  Holden,  Ms. 


\ 


76.  Cooper.  Large ;  flattish-round ;  greenish-yellow, 
stripes  and  blotches  of  pale  red;  stem  short,  slender, 
deeply  planted ;  calyx  closed,  in  a  deep  basin ;  flesh  yel- 
lowish,  juicy,  crisp,  pleasant,  but  not  high  flavor.  Eating 
and  cooking.  Oct.  and  into  Dec.  Great  bearer.  Springer 
says,  it  is  the  best,  of  all  fall  apples,  far  excelling  Fall 
Pippin.  Mr.  J.  Mathews,  of  Coshocton,  Ohio,  says,  that 
there  is  no  apple  in  the  West  that  excels  it  in  flavor. 
Dr.  Barker  said,  at  the  0.  Fruit  Convention,  that  the 
bark  becomes  callous  to  the  wood  in  spots,  causing  the 
sap  to  ooze  out.  ]Mr.  H.  N.  Gillet,  of  Quaker  Bottom, 
0.,  says  it  is  excellent,  but  has  its  equal  in  the 


77.  Long  Pearmain,  which  ripens  at  the  same  time,  and 
excels  it  in  size  and  flavor. 

78.  Ross  Nonpareil.     Small  medial ;   roundish,  slightly 
ovate;    russet,  faint  red   in   the   sun;   tender,   of  a  rich, 


FALL   APPLES. 


115 


aromatic,  fennel  flavor.    Nov.    Great  bearer.    Origin,  Ire- 
land. 

79.  Quince  ol  Coxe.  Large  ;  flattish ;  yellow  ;  flesh  yel- 
lowish, juicy,  crisp,  of  a  very  pleasant  flavor.  Nov.  A  fine 
fruit,  yet  but  little  known. 

80.  Pumpkin  Sweet,  Pumpkin  Russet.  Large ;  flattish ; 
yellowish,  with  some  russet ;  very  rich  and  sweet.  Oct.  to 
Dec.  Good  grower,  moderate  bearer.  A  great  many  kinds 
of  apples,  resembling  pumpkins  in  size,  and  often  inferior  in 
quality,  are  called  Pumpkm  Srveet. 


81.  Mother  Apple.  Rather  large  ; 
roundish,  slightly  ovate  ;  very  little  yellow, 
marbled  and  striped  with  red,  mostly  cov- 
ered with  dark  fed,  very  dark  and  bright  in 
the  sun,  the  red  is  interspersed  with  russety 
dots ;  stem  three  quarters  of  an  inch  long, 
rather  slender,  in  a  broad,  tolerably  deep 
cavity ;  calyx  small,  nearly  closed,  in  a  nar- 
row, tolerably  deep,  irregular  basin ;  flesh 
yellowish,  very  tender,  almost  melting,  mild, 
rich,  highly  aromatic,  with  a  delightful 
mingling  of  slightly  sub-acid  and  saccha- 
rine qualities ;  aroma  resembling  Chick- 
wintcr-green.  Last  of  Oct.  to  Jan.  We 
find  it  perfectly  hardy  in  IMaine,  vigorous 
grower,  a  good  and  constant  bearer.     In 


quality  it  has  no  superior,  and  very  few  equals.     Origin, 
Bolton,  Ms. 

82.  Detroit,  Red  Detroit,  Crimson  Pippin.  Large  ;  round- 
ish-flat, slightly  conical ;  smooth,  glossy,  dark  crimson  pur- 
ple, with  a  little  fawn  color ;  stem  mecUal,  in  a  deep  cavity  • 


116 


AMERICAN    FRUIT    BOOK. 


calyx  closed,  in  a  deep  plaited  basin  ;  flesh  white,  tinged  with 
red,  very  tender,  mild,  and  pleasant,  but  not  excellent.  Oct. 
and  into  Dec.  Slow  grower,  good  bearer.  Too  soft  for 
transportation.  Salable  from  its  handsome  appearance,  and 
medial  quality. 

83.  Male  Carle.  Medial ;  common  apple  shape  ;  smooth, 
lemon  color,  crimson  in  the  sun;  flesh  white,  not  juicy,  of  a 
delicate,  rose-perfumed  flavor.  Oct.  to  Jan.  Adapted  to  the 
southern  region  of  the  Middle  and  Western  States,  and 
further  South.  The  first  apple  in  Italy,  and  popular  in  the 
South  of  Europe: 

81.  Seek-no-furtiier.  This  is  a  vague  term,  being  about 
as  definite  as  pippin  or  apple.  In  N.  J.  and  Pa.  it  is  applied 
to  the  Kambo,  in  N.  Y.  to  Domine.  The  Seek-no-furlher 
of  Coxe  is  large ;  roundish,  inclining  to  conical ;  greenish 
pale  yellow  ;  juicy,  rich,  tender,  and  excellent.  Last  of  Oct. 
to  Jan.  Popular  in  some  parts  of  the  West.  In  this  region 
there  is  a  Seek-no-further ;  small,  oblong ;  bright,  excellent, 
but  rather  small  for  market.  There  are  a  great  many  other 
kinds  under  this  name. 


85.  Rambo,  Fomufiite  (this  is  also  a  syno- 
nym of  Gilpin)  and  Bread  and  Cheese  apple 
of  N.  J.,  Seek-no -further  of  Philadelphia, 
where  it  is  very  popular.  IMedial ;  flat,  yel- 
lowish-white, pale  yellow,  streaked  with  red 
in  the  sun,  large,  long  specks  ;  stem  long, 
slender,  in  a  deep  funnel-shaped  cavity ; 
calyx  closed,  in  a  broad,  shallow,  plaited 
basin ;  flesh  greenish  white,  remarkably 
tender,  of  a  rich,  sprightly,  luscious,  slightly 
sub-acid  flavor.    Dessert  and  cooking.    Last 


of  Oct.  to  Jan.     Adapted  to  light  soils.     One  of  the  finest  in 
the  Middle  States  and  the  West,  but  does  not  bear  extending 


FALL   APPLES. 


117 


fer  North  or  South  of  its  origin,  Beaver  Co.,  Pa.    IVIodorate 
or  slow  grower.    Good  bearer. 

86.  Fall  Harvey,  Oaks  Apple  perhaps.  Large  ;  flattish. 
slightly  ribbed ;  pale  straw  color,  seldom  a  browTiish  cheek : 
stsm  short,  in  a  deep,  wide  cavity ;  calyx  small,  closed,  in  a 
shallow  basm ;  crisp,  juicy,  of  a  rich,  pleasant  flavor.  Nov, 
and  Dec.  Good  grower  and  bearer  j  fine,  fair  fruit,  but  not 
first-rate,  and  rather  apt  to  fall,  or  to  rot  on  the  tree.  Re- 
quires a  deep  sandy  loam.  Origin,  Essex  Co.,  Ms.  It  is  not 
determined  whether  the  Oaks  is  this  apple,  and  superior  from 
location,  or  a  distinct  yet  similar  kind. 


\ 


87.  Fall  Pippin.  Very  large  ;  roundish,  slightly 
flattened ;  smooth,  oily,  bright  greenish-yellow, 
often  a  brownish  blush,  few  light  specks  and  dots  ; 
stem  two  thirds  of  an  inch  long,  in  a  shallow  cav- 
ity ;  calyx  small,  in  a  deep,  narrow  basin ;  flesh 
whitish,  very  tender,  breaking,  juicy,  of  a  rich,  sub- 
acid, aromatic  flavor.  Fine  for  the  table,  superior 
also  for  cookmg.  Last  of  Oct.  to  Jan.  Moderate 
in  growth  and  bearing,  and  requires  high  culture 
for  fair  fruit.  In  N.  England,  it  generally  blasts 
and  is  scrubby,  but  in  N.  Y.  it  is  the  leading  fall 
apple,  and  it  is  popular  in  the  West.  Origin  not 
Imown. 


88.  Cabashea.  Very  large  ;  roundish  :  greenish-yellow, 
and  bright,  red  ;  coarse,  poor  quality.  Western  N.  Y.  Nov. 
and  Dec      Inferior  to  20  Ounce. 


118 


AMERICAN    FRUIT    BOOK. 


89.  Alexander.  Extremely  large  jflattish-conical;  green- 
ish-yellow and  red,  in  the  sun  bright  red  and  a  little  orange  ; 
stalk  short,  slender,  deep  cavity ;  calyx  large,  in  a  deep  ba- 
sin ;  crisp,  tender,  and  pleasant.  Wants  flavor.  Nov.  and 
Dec.     Moderate  bearer.     Foreign. 

90.  Fa.meuse,  Snom  Apple,  Pomme  de  Niege.  Small  medial ; 
roundish ;  greenish-yellow,  mostly  covered  with  red,  bright 
in  the  sun  ;  stem  short,  slender,  in  a  funnel-shaped  cavity ; 
calyx  small,  in  a  small  basin ;  flesh  pure  white,  very  tender, 
juicy,  and  pleasant.  Nov.  and  Dec.  Slow  grower,  good 
bearer.  Best  suited  to  a  Northern  region,  or  cool  location. 
For  the  amateur  or  private  garden,  rather  than  the  market, 
in  this  region.  Origin,  Canada,  where  it  ranks  as  the  first 
apple. 


91.  HuRLBUT.  Bledial;  flattish-con- 
ical ;  pale  yellow,  mostly  covered  with 
red,  with  bright  stripes  in  the  sun  ;  stem 
medial  length,  slender,  in  a  rather 
broad,  deep  cavity,  always  covered  with 
russet,  often  extending  on  the  base ; 
calyx  small,  closed,  in  a  shallow  basin  ; 
flesh  yellowish-white,  fine  texture,  rath- 
er tender,  remarkably  crisp,  juicy,  of  a 
mild,  sprightly,  aromatic  flavor.  Nov. 
and  Dec.  We  find  this  as  great  and 
stout  a  grower,  in  the  nursery,  as  the 
Baldwin.  Great  bearer.  The  original 
tree  is  still  flourishing  on  the  farm  of 
Gen.  Leonard  Hurlbut,  Winchester,  Ct. 


It  bore  40  bushels  one  year,  and  20  the  next.     One  of  the 
finest  in  its  season.     For  the  dessert  and  kitchen. 

92.    Ramspell's  Sweetixct.    Large  medial,  or  rather  large ; 
oblong,  slightly  ovate ;  dark  red,  with  fawn-colored  specks, 


FALL   APPLES. 


119 


blue  bloom ;  stem  very  short,  in  a  narrow,  deep  cavity ;  a 
deep  basin ;  flesh  yellowish,  very  tender,  and  mellow,  and 
remarkably  sweet  and  rich.  Last  of  Oct.  to  Jan.  Very  vig- 
orous, enormous  and  constant  bearer.  Native  of  Ct.,  and 
but  little  known  elsewhere. 


93.  Yellow  Bellflower.  Very 
large ;  long  ovate-conical,  irregular 
ribbed,  mostly  towards  the  eye ; 
smooth,  lemon  yellow,  generally  a 
blush  in  the  sun  ;  stem  long,  slender, 
in  a  narrow,  deep  cavity ;  calyx 
closed,  in  a  narrow,  plaited  basin ; 
flesh  tender,  juicy,  of  a  rich,  sprightly, 
aromatic  flavor.  Latter  part  of  Nov. 
to  Feb.  Good  grower,  moderate  and 
constant  bearer.  One  of  the  very 
best  in  quality.  Popular  in  Philadel- 
phia, in  the  West,  in  the  new  lands 
of  the  North,  and  strong  soils  of  N. 
Y. ;  but  here  it  will  not  yield  more 
than  half  as  much  fair  fruit  as  some 
other  valuable  kinds.  Thrives  well 
in  a  deep,  sandy  loam.  Origin,  Bur- 
lington, N.  Y. 


X 


94.  EusTis,  Ben.  Large  ;  roundish  to  oval ;  yellow  and 
red  ;  stem  medial,  slender,  in  a  narrow  cavity  ;  calyx  open, 
in  a  broad,  narrow  basin  ;  flesh  firm,  crisp,  mild,  spicy  flavor. 
Nov.  to  Jan.  Good  grower  and  bearer.  Fruit  salable,  but 
Qesh  rather  hard,  and  not  verv    high  flavor.     Motlier,  Hurl- 


120  AMERICAN    irh-UIT    BOOK. 

but,  and  others  of  its  season,  rank  higher.    Origin,  South 
Reading,  Ms. 

95.  Golden  Ball.  Very  large;  roundish,  ribbed ;  smooth, 
golden  yellow,  seldom  brownish  in  the  sun  ;  stem  short,  stout, 
in  a  very  shallow  cavity ;  calyx  small,  closed,  in  a  shallow 
basin ;  flesh  tender,  crisp,  of  a  sprightly,  rich,  aromatic  fla- 
vor ;  excellent  for  the  dessert  and  for  cooking.  More  hardy 
than  the  Baldwin  ;  a  good  gi'ower,  but  poor  bearer.  Nov.  to 
Jan. ;  in  JMaine  to  Feb.     Preferable  to  No.  108. 

96.  Twenty  Ounce,  Cayuga  Red  Streak.  Very  large; 
roundish ;  greenish-yellow,  marbled  and  striped  with  pur- 
plish-red ;  stalk  short,  in  a  deep  cavity ;  calyx  small,  in  a 
medial  basin ;  flesh  coarse,  dry,  of  a  brisk,  sub-acid  flavor. 
Wanting  character,  but  salable  from  its  splendid  and  beauti- 
ful appearance.  Nov.  to  Jan.  Free,  vigorous,  and  produc- 
tive.    Origin,  N.  Y. 

97.  Wine,  of  Coxe,  Hai/s  Winter.  Large,  or  very  large ; 
roundish,  much  flattened  at  both  ends ;  skin  smooth,  yellow, 
about  half  covered  with  lively  red,  mostly  in  stripes ;  stem 
short,  in  a  deep  cavity ;  very  deep,  broad  basin ;  flesh  whitish, 
rather  coarse,  tender,  mild,  pleasant  vinous  flavor.  Good  for 
dessert,  and  excellent  for  cooking  and  cider.  Nov.  to  Jan. 
Hardy,  vigorous,  and  productive.  Native  of  Delaware.  Cul- 
tivated in  N.  Y.,  N.  J.,  and  Pa.  Popular  in  Philadelphia, 
and  salable  in  Boston;  but  hardly  cultivated  m  N.  England. 

98.  Blue  Pearmalv.  Large,  or  very  large ;  flattish-round ; 
dull  purplish  red,  rather  brilliant  in  the  sun,  with  a  white 
bloom ;  stem  short,  in  a  deep  cavity  ;  calyx  small,  in  a  deep 
basin  ;  flesh  yellowish,  firm,  rather  dry,  mild,  pleasant,  but 
not  high  flavored.  Nov.  to  Jan.  A  moderate  grower ;  mod- 
erate or  poor  bearer,  and  a  long  time  in  coming  into  bearing. 
Dr.  H.  Cowdry,  Acton,  Ms.,  set  a  Baldwin  and  B.  Peamiain 
at  the  same  time,  in  the  same  soil.  The  former  had  borne 
12  barrels  when  the  latter  only  one  peck.  Yet  this  noble, 
handsome  fruit  is  salable,  and  though  hardly  worth  cultivat- 
ing here  ;  it  is  valuable  in  the  North,  where  it  does  better, 
and  is  more  hardy  than  almost  every  other  kind. 

99.  Pound  Royal.  Large ;  flattish-roundish ;  light  yel- 
low, seldom  a  faint  blush;  flesh  fine,  tender,  breaking,  of 
a  mild,  pleasant,  sprightly  flavor.  Last  of  Nov.  into  Jan. 
Native  of  Ct.,  and  considerably  cultivated  there.  A  fine 
fruit,  but  needs  high  culture. 

100.  Dutch  Mignonne.    Large}  roundish;  dull  orange, 


FALL   APPLES. 


121 


and  dull  red,  large  russet  specks ;  flesh  rather  tender,  of  a 
rich,  high,  aromatic  flavor.  Latter  part  of  Nov.  into  Feb. 
Good  grower,  and  bears  well.  Delicious  in  the  Middle  Re- 
gion ;  but  httle  known  at  the  North. 


101.  Belmont,  Gate  Apple,  Mamma  Bean, 
Waxen  but  not  of  Coxe.  Rather  large ;  round- 
ish-ovate-conical ;  skin  waxen,  sometimes  pale 
yellow,  brownish  cheek ;  stem  rather  long,  in 
a  deep  cavity ;  deep,  narrow  basin ;  fine  tex- 
ture, rather  firm,  tender,  of  a  rich,  excellent, 
sub-acid  flavor.  Late  autumn  and  early  win- 
ter. A  free  grower  and  great  bearer,  adapted 
to  rather  dry  soil.  Succeeds  well  in  Northern 
Ohio  and  Michigan,  but  not  in  Southern  0. 
Springer  says,  ''one  of  the  best."  Ohio 
Fruit  Convention  says,  first-rate,  and  so  says 
Thomas.  Hardly  known  here.  Origin,  place 
of  Mrs.  Bean,  near  Strasburg,  Pa. 


102.  Murphy.  Rather  large  ;  roundish-oblong;  light  and 
dark  red  ;  tender,  pleasant  flavor.  Nov.  to  Feb.  But  little 
cultivated.     By  Mr.  D.  Murphy,  Salem,  Ms. 

103.  Melvin  Sweet.  Medial ;  roundish  ;  yellowish-green, 
striped  \vith  pale  red ;  flesh  rich  and  sugary.  Nov.  to  Feb 
We  find  this  to  be  a  good  grower  in  the  nursery ;  a  good 
bearer.  An  excellent  salable  fruit ;  new  and  promising,  but 
not  well  tested.     Concord,  Ms. 

n 


122  AMERICAN    FRUIT    BOOK. 

104.  Cha-Ndler.  Large;  roundish;  pale  yellow  ground , 
mostly  red;  stalk  short,  in  a  v/ide  cavity  ;  calJ^\  small,  in  a 
wide  basin  ;  flesh  tender,  juicy,  rather  rich,  pleasant,  sub- 
acid. Nov.  to  Feb.  Moderate  grower,  great  bearer.  Popu- 
lar in  some  parts  of  Ct.,  its  origin. 

10.').  Portsmouth  Sweet.  Large  ;  roundish-conical ;  yel- 
low, striped  with  scarlet ;  sweet  and  excellent.  Late  fall  and 
winter.  We  find  this  very  vigorous.  New,  beautiful,  and 
promising,  but  not  well  tested.     Origin,  Portsmouth,  N.  H. 

106.  Herefordshire  Pearmaix,  Royal  or  Eng.  Pearincin. 
Medial ;  oblong-ovate ;  russety  green,  mottled  with  brownish 
red ;  stem  half  inch  long,  slender ;  calyx  wide,  in  a  narrow 
plaited  basin ;  very  tender,  of  a  pleasant  aromatic  flavor. 
Late  fall  and  winter.  Good  grower,  moderate  bearer.  Des- 
sert and  cooking.  Very  popular  in  some  parts  of  the  Middle 
States.     Foreign. 

Winter  and  Spring  Apples. 

Early  wi7iter  apples,  here,  are  late  fall  and  early  winter  in 
the  Southern  part  of  the  Middle  States,  and  the  same  latitude 
West ;  and  they  are  winter  fruits  in  Me.,  N.  H.,  Vt.,  &;c. 

107.  King.  Many  of  this  name.  An  excellent  kind  in 
this  market,  from  N.  Y.  Large  ;  ovate  ;  yellow,  mostly  red ; 
lender,  rich,  mild,  inchning  to  saccharine.  Nov.  to  Jan.  As 
good  as  the  Wine  apple,  and  as  sbov^-y  and  better  than  the 
20  Ounce.  We  have  from  EUwanger  and  Barry,  Rochester, 
N.  Y.,  another  King.  Rather  large  ;  roundish-conical ;  yel- 
low, red  in  the  sun ;  saccharine  blended  with  sub-acid ;  excel- 
lent. Winter.  Another  King,  in  Essex  Co.,  Ms.,  size  of 
Baldwin ;  form  of  Greening ;  bright  red,  very  good ;  great 
bearer.     Nov.  and  Dec.     And  others. 

108.  Gloria  Mundi,  Monstrous  Pippin.  Extremely  large ; 
dattish-round ;  lemon  yellow,  brownish  in  the  sun ;  rather 
acid.    For  cooking  only.    Poor  bearer.    Last  of  Nov.  to  Jan. 

109.  Vandevere,  Oxeye  of  0.  Large  ;  roundish  ;  yellow 
ground,  clouded  and  marbled  with  red,  light  gray  specks ; 
stem  half  an  inch  long,  in  a  deep  cavity ;  calyx  medial,  in  a 
rather  shallow  basin ;  flesh  yellow,  tender,  crisp,  of  a  pleas- 
ant sprightly  flavor.  A  great  bearer.  Beecher  says,  it  often 
hits  when  others  miss.  It  is  a  profitable  fruit  in  N.  Y.,  and 
in  the  West.  Last  of  Nov.  to  mid  winter.  Requires  Ught, 
rich,  sandy  soil,  else  it  is  liable  to  blast,  and  to  bitter  rot 
Native  of  Wilmington,  Del. 


WINTER    AND    SPRING   APPLES. 


123 


110.  Bailey's  Golden  Sweet.  Very  large  ;  flat tish  ;  yel- 
low, russet  spots  ;  cavity  broad,  medial  depth ;  broad,  shallow 
basin ;  flesh  white,  rather  coarse,  of  an  excellent  sweet 
ilavor.  Last  of  Nov.  and  nearly  through  winter.  Produc- 
dve.  Origin,  orchard  of  Mr.  Paul  Bailey,  Sidney,  Me.  3Ie. 
P.  Society. 

111.  Stevens's  GiLLiFLOwER.  Large;  roundish-conical; 
shallow  cavity  and  basin ;  dull  whitish  ground,  striped  with 
red ;  flesh  white,  tender,  pleasant,  sub-acid.  Last  of  Nov. 
to  Feb.  Good  bearer.  Raised  by  Mrs.  OUve  Stevens,  Swe- 
den, Me.     3Ie.  P.  Society. 


112.  Rhode  Island  Greening.  Large; 
flattish ;  smooth,  pale-green,  brownish  cheek, 
full  in  the  sun ;  stalk  two  thirds  of  an  inch 
long,  rather  slender ;  calyx  small,  closed,  in  a 
shallow,  plaited  basin  ;  flesh  yellowish,  fine, 
tender,  crisp,  juicy,  slightly  acid  and  aro- 
matic. Last  of  Nov.  to  Feb.  Rapid  and 
stout  grower,  great  bearer.  Excellent  for 
cooking,  and  pretty  good  for  eating.  One 
of  the  very  best  for  main  crops.  It  succeeds 
well  on  rather  light,  sandy  soil.  It  is  the 
leading  apple  in  R.  I.,  the  place  of  its  origin  ; 
one  of  the  principal  m  New  England,  gener- 
ally, and  N.  Y. ,  but  begins  to  fail  in  West- 
ern N.  Y.,  and  fails  in  the  West,  particularly 
on  bottom  lands.     In  this  section  the  Bald- 


win is  more  profitable  for  the  market,  but  this  is  equally 
valuable  for  family  use. 

113.   Jonathan.     Medial ;   roundish-ovate ;   light  yellow, 
.nootly  covered  with  lively  red,  brilliant  in  the  sun ;  stalk 


124  AMERICAN    FRUIT    BOOK. 

rather  long,  slender,  in  a  deep  cavity ;  calyx  small,  in  a  deep 
basin  5  flesh  white,  tender,  juicy,  of  a  mild,  sprightly  flavor. 
Last  of  Nov.  to  Feb.  Very  popular  in  some  sections,  but 
loo  small  for  market  here.  Thomas  says,  beautiful,  excel- 
lent, and  great  bearer.  Kirtland  says,  <<  preferable  to  Eso- 
pus  Spitzenburg  here."     Origin,  Kingston,  N.  Y. 

114.  Wells's  Sweetixg.  Medial ;  roundish  :  dull  green,  a 
dull  blush ;  stem  short  and  slender ;  calyx  small,  in  a  shallow 
basin ;  flesh  \vliite,  very  tender,  rich,  sweet,  and  sprightly. 
Last  of  Nov.  to  Feb.  A  good  bearer.  Origin,  near  New- 
buigh,  N.  Y. 


115.  IMelon,  Norton'' s  Melofi,  WatermeIo?i. 
Bledial ;  roundish-conical ;  greenish  pale  yel- 
low, with  much  red,  bright  crimson  in  the  sun ; 
stem  two  thirds  of  an  inch  long,  in  a  deep  cav- 
ity ;  calyx  closed,  in  a  rather  deep  basin  ;  flesh 
pure  white,  tender,  crisp,  extremely  juicy,  of  a 
pleasant,  sprightly  flavor.  Last  of  Nov.  to 
March.  An  excellent  fruit ;  but  little  known. 
Origin,  same  as  Northern  Spy. 


116.  Minister.  Large;  long-ovate;  mostly  red  on  yel- 
low ground,  bright  red  in  the  sun  ;  stem  an  inch  long,  slender, 
in  a  broad,  shallow  cavity ;  calyx  small,  closed,  in  a  very 
narrow,  plaited  basin  ;  flesh  yellowish-white,  very  tender,-  of 
a  rather  acid,  but  pleasant,  pine  apple  flavor.  Last  of  Nov. 
to  March.  Great  grower,  and  enormous  bearer,  so  that  the 
fruit  often  needs  thinnhig.  With  rough  handling  and  expos 
ure,  this  fruit  rots  from  bruising,  or  ripens  prematurely 


WINTEI?    AND    SPRING    APPLES.  125 

while  too  acid ;  but  carefully  picked  and  saved  in  a  cool 
place  to  ripen  late,  it  loses  most  of  its  acidity,  and  becomes 
an  excellent  and  most  beautiful  fruit.  Needs  a  deep,  sandy 
lop.m.     Origin,  Essex  Co.,  Ms. 

1 17.  Peck's  Pleasant.  Large;  roundish-flat;  clear  yel- 
low, red  in  the  sun ;  stem  short,  in  a  wide,  wavy  cavity ; 
calyx  small,  open,  in  a  deep  basin ;  flesh  fine,  firm,  crisp, 
juicy,  of  an  excellent,  high,  aromatic  flavor.  Early  winter. 
Moderate  grower  and  bearer.  First-rate  quality,  resembling 
Newtown  Pippin.  Eaton  says,  '<  has  been  a  great  fav^orite 
in  R.  I.,  but  is  going  out  of  cultivation,  as  the  fruit  is  defec- 
tive." It  is  rather  popular  in  Western  N.  Y.  EUiott  says, 
"  first-rate  on  gravelly  or  sandy  soils."  Here,  it  is  defective. 
Requires  new  lands  or  very  high  culture. 

118.  Kaighn's  SpitzEx\berg.  More  pointed  than  the  Eso- 
pus ;  pale  red,  white  specks ;  tender,  juicy,  fine  flavor. 
Early  winter.  Nearly  abandoned  in  N.  J.,  its  native  place 
Good  in  some  parts  of  the  West,  particularly  around  Cincin- 
nati.    In  other  parts,  indifferent. 

119.  McLellan.  Medial;  flattish-round ;  yellow,  with 
much  red;  stem  rather  small,  in  a  rather  deep  cavity; 
calyx  small,  in  a  rather  deep  basin  ;  flesh  white,  tender,  mild, 
and  pleasant.  Early  winter.  Moderate  grower,  great  bearer. 
Origin,  Woodstock.  Ct. 

120.  Marston's  Red  Winter.  Large;  flattish-round; 
pale  yellow,  mostly  covered  with  red,  clear  and  bright  in  the 
sun ;  stem  long,  slender,  in  a  funnel-shaped  cavity ;  calyx 
large,  rather  open,  in  a  rather  broad  and  deep  basin  ;  flesh 
yellowish-white,  tender,  of  a  very  pleasant  flavor,  inclining 
to  saccharine.  Early  winter.  Tree  hardy^  a  good  grower, 
and  productive.  Fruit  handsome  and  excellent.  Originated 
near  Portsmouth,  N.  H.,  and  cultivated  in  that  region  in 
preference  to  the  Baldwin,  by  some  fniit  growers. 

121.  Newtown  Spitzenberg.  Medial;  flattish-round; 
fine  yellow,  beautiful  blush ;  a  deep  cavity ;  wide  basin  ; 
flesh  yellowish,  of  a  mild,  pleasant  flavor.  Much  esteemed 
in  some  sections.     Last  of  Nov.  and  into  Feb. 

122.  Danvers  Winter  Sweet,  Epse  Sweet.  Medial; 
roundish-ovate ;  greenish-yellow,  olive  blush ;  flesh  yellow- 
ish, tender,  very  rich,  sweet  and  excellent  for  the  dessert  and 
baking.  Winter.  Good  grower  and  bearer,  mostly  in  even 
years.  Needs  a  deep,  rich,  strong  loam.  Origin,  Danvers,  Ms., 
where  it  ranks  high.     0.  Fruit  Convention  says,  one  of  the 

11* 


126 


AMERICAN    FRUIT    BOOK. 


best.    One  of  the  best  winter  sweets,  yet  it  is  liabie  to  cojed 
tions.     A  part  of  the  fruit  is  small,  and  it  does  not  well  in 
some  locations.    Some  prefer  Seaver.    Tolman  is  more  profit- 
able.    Ladies'  Sweeting  is  larger  and  handsomer,  and  will 
supersede  it  in  climates  to  which  it  is  adapted. 

123.  RiBSTON  Pippin.  Medial ;  flattish-round ;  greenish 
yellow,  dull  red  in  the  sun ;  a  little  russet  near  the  stalk, 
which  is  short,  slender,  in  a  rather  wide  and  deep  cavity; 
calyx  closed,  in  an  angular  basin ;  flesh  yellow,  very  firm, 
crisp,  juicy,  of  a  rich,  rather  acid,  aromatic  flavor.  First-  ■ 
rate  for  cooking,  and  pretty  good  eating.  Winter.  A  good 
spreading  gi'ower,  and  gi'eat  bearer.  In  England,  its  native 
land,  it  ranks  as  the  best  of  apples.  In  some  parts  of  INIaine, 
and  other  Northern  regions,  it  is  preferred  to  the  Baldwin ; 
but  in  warm  locations  here,  it  is  apt  to  fall  from  the  tree  early 
and  rots.  Barry  thinks  it  first-rate,  and  too  much  neglected. 
Kirtland  decides  against  it.    Further  South,  it  is  still  poorer. 


I 


124.  SwAAR.  Large;  flattish ;  dull  yellow, 
numerous  brown  specks,  or  marbling  of  gray 
russet ;  stem  medial,  slender,  in  a  rather  deep 
cavity  ;  calyx  medial,  in  a  shallow  basin ;  flesh 
yellowish,  fine  texture,  tender,  mild,  inclining 
to  saccharine,  very  rich,  aromatic  flavor,  per- 
fumed. Winter.  Such  is  the  fruit  when  raised 
in  N.  Y. ;  but  that  raised  here,  instead  of  being 
Swaar,  (heavy.)  is  more  like  a  pumpkin,  and 
rots  at  tne  core.  As  our  Swaars  are  large  and 
pale  yellow,  we  think  they  may  be  spurious. 
Adapted  to  a  warm,  deep,  rich,  sandy  loam. 
Needs  high  culture.    Origin,  near  Esopus,  N.  Y. 


125.  Black  Gillifiower.    Large;  very  oblong-conical; 


WINTER   AND    SPRING   APPLES. 


127 


yellow  ground,  nearly  covered  with  purplish  red,  almost  black 
in  the  sun ;  flesh  whitish,  tender,  pleasant,  but  not  excellent  j 
rather  dry  when  fully  ripe.  A  moderate  grower,  great  bearer. 
The  fruit  rather  salable,  but  very  little  cultivated  in  this  re- 
gion.    Winter. 

126.  Old  Nonsuch,  Winter  Nonsuch,  Richfidd  Nonsuch, 
Red  Canada  of  Western  N.  Y.  ]\Iedial ;  nearly  all  red ; 
stem  slender,  in  a  very  deep  cavity ;  small  basin ;  very 
tender,  juicy,  inclining  to  saccharine.  AV'inter.  IModerate 
grower,  good  bearer.  In  N.  Y.,  and  some  sections  in  the 
West,  it  is  large,  fair,  and  excellent ;  but  little  cultivated 
here,  as  it  is  not  profitable. 

127.  Prior's  Red,  Pmrs  Z^/?e  iitrZ.  Large  ;  flat ;  brown- 
ish yellow,  little  russet,  tinged  with  red ;  llesh  fine,  rather 
tender,  dryish,  of  a  rich,  peculiar,  sub-acid  flavor.  Winter. 
A  great  bearer.  Cultivated  about  Cincinnati,  and  further 
South.  Byram  says,  "  no  apple  is  more  salable  in  New  Or- 
leans." Elliott  says,  adapted  only  to  rich,  alluvial  soils. 


128.  Westfield  Seek-no-further. 
Large  medial :  roundish-conical  ;  dull 
greenish,  yellow  ground,  shaded  and 
marbled  with  dull  red ;  russet  dots  ; 
stem  three  quarters  of  an  inch  long, 
slender,  in  a  narrow,  deep  cavity ;  calyx 
open,  in  a  deep  basin ;  fine  texture, 
of  a  rich,  mild,  pleasant  pearinain  fla- 
vor. Winter.  But  little  cultivated  here. 
Highly  esteemed  in  Western  N.  Y., 
and  in  the  West.  Kirtland  says,  very 
excellent.  Springer  says,  as  to  tree 
and  fruit,  preferable  to  any  other.     0. 


Fruit  Convention  says,  one  of  the  first.    Liable  to  bitter  rot. 
of  late  years,  on  bottom  lands  in  the  West. 


128 


AMERICAN    FRUIT    BOOK. 


129.  Golden  Pippin.  Small ;  round  ;  yellow,  crisp,  rich, 
brisk,  high  acid  flavor.  Winter.  Too  acid  for  eating,  too 
small  for  profit.    English. 

130.  Pennock's  Red  Winter.  Large  ;  flattish,  deep  red, 
sweetish,  dry,  poor,  subject  to  bitter  rot.  Winter.  Tree 
large  and  productive. 

131.  Black  apple.  Small ;  roundish ;  dark  purplish  red ; 
flesh  firm,  wanting  flavor.    Winter. 


132.  Baldwin,  Pecker,  Woodpecker,  Late  Bald- 
win, Steele's  Red  Winter.  Large ;  roundish- 
ovate  ;  yellow  and  dull  red,  mostly  dark  red 
and  crimson  in  the  sun ;  grayish  dots,  russet 
around  the  stem ;  which  varies  from  long  and 
slim  to  short  and  stout,  in  a  cavity  of  moderate 
depth;  calyx  medial,  closed,  in  a  narrow,  toler- 
ably deep,  plaited  basin  ;  flesh  yellowish,  tender, 
crisp,  juicy,  of  a  rich,  pleasant  flavor,  combining 
sub-acid  and  slight  saccharine  qualities.  Cooking 
and  the  dessert.  Last  of  Nov.  to  April.  Adapted 
to  various  soils,  better  on  rather  dry  than  on 
wet  soils.  Rather  tender  in  cold  locations  in  the 
Northern  part  of  N.  England,  unless  grafted  on 
standard  trees.     A  prodigious  grower,  and  enor- 


m 


mous  bearer,  mostly  in  even  years.  (Page  87.)  Cultivated 
far  more  than  any  other  kind  in  this  region.  It  does  well  in 
N.  Y.,  but  begins  to  fail  in  the  Western  part  of  that  State, 
and  is  liable  to  bitter  rot  in  the  West.  Wilmington  and 
Tewksbury,  Ms.,  seem  to  have  an  equal  claim  to  its  origin. 
Late  Baldwin  is  a  modification  of  this  fruit.  The  tree  more 
hardy  in  the  North,  and  bearing  more  in  odd  years.  The 
fruit  harder,  more  flat,  and  keeps  longer. 


WINTER    AND    SPRING   APPLES. 


129 


133.  Aunt  Hannah.  Medial ;  roundish -ovate  ;  straw 
color ;  of  a  very  rich,  pleasant  flavor,  Winter.  Origin, 
Essex  Co.,  Ms. 

134.  Brabant's  Bellfloaver.  Very  large;  roundish; 
pale  yellow,  mostly  covered  with  red,  fine  bloom,  full  in  the 
sun.  numerous  dark  specks  ;  flesh  firm,  very  juicy,  crisp,  of 
a  rich,  fine,  rather  acid  flavor.  Winter.  Pretty  good,  but 
strangling  grower.  Hodge  recommends  it  highly.  Elliot 
thinks  it  valuable.     Origin,  Holland. 

135.  PoMME  Grise.  Rather  small :  fiattish :  greenish- 
gray,  russety,  reddisn  m  the  sun  ;  tender,  rich,  high  flavored. 
Winter.  Rather  slow  grower,  good  bearer.  An  excellent 
dessert  fruit  for  the  North.    Origin  Canada. 


136.  EsopusSpitzenberg.  Rather  large; 
roundish-ovate ;  yellow,  mostly  covered 
with  rich,  dark  red ;  stem  medial,  slender, 
in  a  wide  cavity  ;  calyx  small,  in  a  shallow 
basin  ;  flesh  yellow,  firm,  crisp,  juicy,  of  a 
rich,  sprightly  flavor.  Winter.  A  good 
grower,  and  good  bearer.  It  flourishes 
well  in  new  lands  in  IMaine,  (excepting  a 
defect  in  the  trunk,)  and  in  N.  Y.  it  ranks 
as  their  best  winter  apple.  But  on  old 
lands  in  this  region,  the  growth  is  poor, 
and  the  fruit  inferior.  When  well  grown, 
it  is  rather  superior  to  the  Baldwin  in  qual- 
ity, but  inferior  in  growth,  fairness,  and 
bearing.     Origin,  Esopus,  N.  Y. 


137.    The  Flushing  and  Kaighn's  Spitzenberg,  are  infe- 
nor  to  the  foregoing,  and  in  use  nearly  at  the  same  time. 


130  AMERICAN    FRUIT   BOOK. 

138.  WiNESAP.  Medial  j  oblong ;  dark  red  ;•  crisp,  of  a 
pleasant,  rich  flavor  ;  superior  for  baking.  Last  of  Nov.  to 
May.     Cultivated  in  N.  J.,  and  in  some  parts  of  the  West. 

139.  Leicester  Sweeting,  Porter's  Sweeting.  Rather 
large ;  flattish ;  greenish  yellow .  tender,  rich,  excellent. 
Fine  for  the  dessert  or  baking.  Winter.  Vigorous  and  pro- 
ductive.    One  of  our  best.     New.     Leicester,  Ms. 

140.  Sutton  Beauty.  .  Rather  large;  roundish;  yellow; 
mostly  covered  with  bright  red ;  flesh  white,  tender,  crisp, 
juicy ;  very  pleasant,  sprightly,  sub-acid  flavor,  great  grow- 
er and  bearer.     December  to  May.     Origin,  Sutton,  Ms. 

141.  White  Seek-no-fukther.  Medial ;  roundish  ;  green, 
with  dark  gray  spots.  When  perfect,  excellent  ;  but  very 
variable ;  often  of  poor  appearance,  and  wanting  flavor. 
Little  cultivated.     Long  Island,  N.  Y. 

142.  Michael  Henry  Pippin.  Bledial ;  roundish-ovate ; 
yellowish -green  ;  tender,  juicy,  and  high  flavored.  Dec.  to 
March.     Popular  in  some  parts  of  the  West. 

143.  English  Russet.  JMedial;  ovate;  greenish  yellow, 
mostly  covered  v.'ith  russet ;  firm,  crisp,  of  a  pleasant,  mild, 
slightly  sub-acid  flavor.  Winter  and  early  Spring.  Produc- 
tive, and  in  N.  Y.  profitable  for  the  market. 

144.  Hartford  Sweeting.  Large ;  flattish-round ;  yel- 
lowish-green, mostly  red;  tender,  very  juicy,  of  a  rich, 
pleasant  flavor.  Dec.  to  Summer.  Hardy,  slow  grower,  great 
bearer.    Profitable  for  market.    Origin,  near  Hartford,  Ct. 

145.  Winter  Sweet  Paradise.  Rather  large ;  roundish ; 
greenish-yellow,  a  dull  blush  ;  fine  texture,  juicy,  very  sweet, 
of  an  excellent,  sprightly  flavor.  Winter  and  early  Spring. 
Great  bearer,  and  fair  fruit.     Native  of  Pa. 

146.  Woolman's  Long,  Ortky  Pippin,  White  Belljiorver, 
Detroit  of  the  West.  Medial;  oblong;  bright  yellow,  scarlet 
blush,  and  russet  patches  in  the  sun ;  stem  slender ;  calyx 
large  ;  flesh  whitish,  crisp,  of  a  sprightly,  aromatic  flavor.  A 
great  bearer.  Winter  and  early  Spring.  Not  esteemed  in 
N.  England.  It  does  better  further  South,  and  is  very  pop- 
ular in  the  Southern  regions  of  the  West.  Ernst  says,  a 
universal  favorite,  and  better  than  Yellow  Bellflower. 

147.  Lady  Apple,  Api  Petit.  Very  small ;  flat ;  glossy, 
lemon  j'-ellow,  bright  red  cheek  ;  tender,  crLsp,  juicy,  pleasant, 
but  not  high  flavored.  Winter  and  early  Spring.  Great 
bearer.  Popular  in  N.  Y.  Often  imperfect  in  N.  England 
Kirtland  says,  subject  to  fire  blight  there. 


WINTER    AND    SPRING   APPLES. 


131 


148.  DoMiNE.  Medial;  flat;  greenish-yellow,  bright  red 
and  russet  specks  in  the  sun  ;  stern  half  an  inch  long,  slen- 
der, in  a  Xvide,  very  deep  cavity ;  calyx  small,  in  a  broad 
basin ;  flesh  white,  very  tender,-  juicy,  of  a  sprightly,  pleasant 
lavor,  but  not  rich.  Winter  and  early  Spring.  A  rapid 
grower  and  prodigious  bearer.  Much  esteemed  in  N.  Y. 
Native,  supposed. 


{I- 


/ 


149.  Talma N  Sweeting.  Large  me- 
dial;  flattish-round ;  whitish-yellow,  with  a 
faint  blush ;  stem  long,  slender,  in  a  wide, 
shallow  cavity ;  flesh  white,  rather  firm, 
tough,  and  dry,  but  rich  and  very  sweet. 
Excellent  for  baking,  second-rate  for  the 
table.  Fine  for  stock.  Winter  and  early 
Spring.  IModerate  grower,  but  does  not  form 
a  large  tree.  A  great  bearer,  and  profita- 
ble market  fruit.  Native  of  R.  I.,  where  it 
is  much  cultivated,  and  in  Western  N.  V. 
Popular  in  the  West.  The  principal  sweet 
apple  in  this  market  in  winter. 


/u 


150.  Red  Russet.  Large ;  flattish-round ;  russet,  half 
covered  with  red  ;  flesh  firm,  crisp,  juicy,  of  pleasant,  rich 
flavor.  Late  Winter  and  Spring.  Great  grower,  and  bearer. 
New  and  promising.  It  seems  to  be  a  cross  between  the 
Baldwin  and  Roxbury  Russet.  Origin,  farm  of  Mr.  Aaron 
Sanborn,  Hampton  Falls,  N.  H. 

151.  Moore's  Late  Sweet.  Large;  flattish ;  greenish- 
yellow,  brov\Ti  cheek;  tender,  rich,  sweet,  and  excellent. 
Dessert  and  baking.  Winter  and  early  Spring.  Great 
grower,  and  productive.  New.  Mr.  J.  B.  Bloore,  Concord 
Ms. 


132 


AMERICAN    FRUIT    BOOK. 


152.  A.MERicAN  Golden  Hvsset,  Hunt^s  Eusset,  Sheep  Nose 
of  Coxe,  Liftle  Pearmain  in  some  parts  of  0.,  Russet  Fear- 
main  in  some  sections  of  the  AVest.  Small ;  roundish-ovate  ; 
dull  yellow  and  russet,  reddish  in  the  sun ;  remarkably  ten- 
der, of  a  rich,  high  spicy  flavor.  Winter  and  Spring.  One  of 
the  very  best,  but  lacks  size  for  the  market.  Very  hardy,  a 
moderate  grower,  great  and  constant  bearer.  Origin.  Hunt 
farm.  Concord,  Ms.  It  flourishes  throughout  the  country. 
Beecher,  when  in  the  West,  said,  ''  Prince  of  small  apples." 


153.  Ladies' Sweeting.  Large ;  roundish- 
ovate  ;  smooth,  fair,  nearly  all  red  on  a 
greenish-yellow  ground,  yellowish  gray  dots 
in  the  red,  thin  bloom ;  stem  very  short,  in 
a  narrow  cavity;  calyx  small,  in  a  narrow, 
shallow  basin  ;  flesh  greenish-white,  tender, 
juicy,  crisp,  of  a  rich,  delicious,  sprightly 
flavor.  Dec.  to  May.  Vigorous  and  pro- 
ductive. One  of  the  finest.  Originated  in 
the  vicinity  of  Newburgh,  N.  Y.  Not  well 
tested  in  N.  England,  nor  in  the  West.  If 
it  is  adapted  to  different  climates  and  soils, 
it  promises  to  be  the  most  popular  late 
sw'eet  apple,  as  it  is  large,  beautiful,  excel- 
lent, and  a  good  grower. 


/ 


/ 


154.  Seaver  Sweet,  Can  of  Coxe  probably.  Large; 
roundish-conical ;  greenish-olive,  brownish  in  the  sun ;  stem 
very  long,  medial,  in  a  narrow,  deep  cavity ;  calyx  small, 
closed,  in  a  slight  basin;  flesh  rather  tender,  quite  sweet, 


WINTER    AND    SPRING   APPLES. 


133 


nch,  and  excellent,  especially  for  baking.  Dec.  to  Blay.  A 
very  vigorous,  stout  grower,  and  good  bearer,  mostly  in  odd 
years.  Mr.  Ives  has  this  from  Flushing,  N.  Y.,  under  the 
name  of  Can.     One  of  the  best  winter  sweets  in  this  region. 


155.  Newtown  Pippin.  This  is  one 
of  the  very  best,  and  yet  most  uncer- 
tain of  all  apples.  With  great  ex- 
pense and  skill  In  raising,  and  by 
selecting  some  of  the  finest  specimens, 
it  has  brought  a  high  price  in  foreign 
markets,  which  has  given  it  a  great 
name.  The  fruit  is  every  year  in  our 
market,  of  poor  appearance,  and  sell- 
ing at  common  prices.    One  Baldwin 


^. 


tree,  of  the  same  age,  will  outweigh  4  of  them,  and  out-bear 
5  or  6  of  them,  in  good  fair  fruit.  It  generally  fails  in  N. 
England  :  in  some  favorable  situations  in  the  Middle  States, 
and  in  some  parts  of  the  West,  it  succeeds  well.  It  requires 
a  warm,  deep,  strong,  friable  loam,  neither  wet  nor  dry,  lime 
in  the  soil,  or  manure,  and  the  highest  culture. 

Some  pomologists  reckon  two  kinds,  others  think  there  is  but 
one,  modified  by  various  circumstances.  The  Green  (dotted 
outline)  is  flattish-conical ;  stem,  short,  deep  cavity  ;  smooth, 
oUve-green.  The  Yelloiv  (the  larger  outline)  is  flattish- 
round,  angular ;  stem  short,  rather  deep  cavity ;  rough,  yellow, 
or  greenish-yellow,  brownish  or  red  cheek.  We  have  seen 
another  form  and  color.  Roundish-conical,  very  deep  cav- 
ity;  smooth,  wax-like,  pale  yellow,  bright  red  cheek. 

The  Newtown  Pippin  is  of  medial  size ;  flesh  fine,  firm, 
12 


134 


AMERICAN    FRUIT    BOOK. 


crisp,  juicy,  of  a  rich,  sprightly,  high  aromatic  flavor  and 
aroma.  Kemarkable  for  retaining  its  freshness  to  a  lat-s 
period.  Late  winter,  spring,  and  to  mid-summer.  A  slow, 
scrubby  grower;  moderate  bearer.  Fruit  inchned  to  be 
defective  imder  the  best  management.  Origin,  Newtown, 
Lioug  Island. 


156.  Northern  Spy.  Large;  roundish- 
conical  ;  ribbed ;  smooth,  greenish,  pale  yel- 
low, much  dull  red,  with  dark,  bright  stripes 
in  the  sun ;  stem  two  thirds  of  an  inch  long, 
rather  stout,  in  a  broad,  deep  cavity ;  calyx 
small,  nearly  closed,  in  a  deep,  furrowed 
basin;  flesh  yellowish,  very  tender,  juicy, 
mild,  inclining  to  saccharine,  delicious, 
slightly  aromatic.  Remarkable  for  its 
freshness  after  long  keeping.  Winter, 
Spring,  and  into  Summer.  A  great,  up- 
right grower ;  good  bearer.  But  it  needs  a 
rich  soil,  high  culture,  and  constant  growth, 
to  produce  fair  fruit,  as  the  tree  grows  old ; 


and  t-he  top  must  be  thinned  to  expose  the  fruit  to  the  sun, 
as  it  is  insipid  in  the  shade.  Very  hardy  in  the  North,  a^  we 
find  by  a  few  years'  experience  in  Maine.  This  is  a  new  and 
excellent  fruit,  and  promises  to  take  the  place  of  Roxbury 
Russet,  and  many  other  late  kinds  of  inferior  appearance 
and  quality.  Origin,  farm  of  0.  Chapin,  East  Bloomfieid, 
N.  Y.,  from  seed  from  Ct. 

157.    Canada  Renette,    White  Pippin,  of  0.,  probably. 
Very  large  ;  flatlish-conical ;  ribbed ;  greenish-yellow,  brown 


WINTER   AND   SPRING   APPLES. 


135 


in  the  sun  ;  flesh  whitish,  rather  firm,  juicy,  of  a  rich,  brisk, 
sub-acid  flavor.  Dec.  to  May.  Usually  not  fair  in  this 
section. 

158.  Gilpin,  Carthoiise,  Romanite.  Medial ;  roundish  ;  red 
and  yellow.  Late  Winter  and  Spring.  Better  kinds  are 
taking  its  place.  * 

159.  American  White  Winter  Calville.  Large;  flat- 
tish-round ;  pale  yellow ;  flesh  white,  nne,  of  a  very  agreea- 
ble,  delicate,  sub-acid  flavor.  Dec.  to  May.  A  strong,  fine 
grower,  a  great  and  constant  bearer.  From  J.  Matthews, 
Coshocton,  0.,  in  0.  Cultivator.  Kaised  by  Daniel  Miller, 
Lafayette  Co.,  0.  Humrickhouse  says,  "origin,  Va."  It 
resembles  the  White  Calville,  of  the  French ;  also  the  Yellow 
Bellflower,  and  the  Gate  apple. 


160.  RoxBURY  Russet,  Boston  Eusset, 
Putnam  Russet  in  0.  Rather  large ;  flat- 
tish ;  yellow  rnsset,  rarely  a  faint  blush ; 
stem  medial,  slender,  in  a  rather  shal- 
low cavity :  calj-'X  closed,  in  a  moder- 
ate basin ;  flesh  greenish-white,  rather 
dry,  when  fully  ripe,  slightly  acid  and 
pleasant.  Pretty  good  for  cooking,  not 
first-rate  for  the  dessert.  Late  Winter, 
Spring,  and  early  Summer.  A  moderate 
grower,  and  great  bearer,  in  a  very  moist, 
strong,  rich  soil,  otherwise  unprofita- 
ble.    Very  apt  to  fail  from  unfavorable 


weather  in  spring,  or  other  causes ;  yet  important  from  its 
late  keeping.    Origin,  Roxbury,  Ms. 

161.   Win  Russet.    Large;  flattish-round ;  dark  rasset; 
shallow  cavity;   broad,  shallow  basin;    flesh  fine,  tender, 


136 


AJVIERICAJM    FRUIT    BOOK. 


pleasantly  sub-acid.  Keeps  till  April  or  May.  Great  bearer. 
Origin,  farm  of  Mr.  John  Win,  Sweden,  Me.  Me.  P.  So. 
ciety. 

162.  Tewksbury  "Winter  Blush.  Small;  rather  flat; 
yellow,  red  cheek  ;  pleasant  but  not  high  flavored.  Remark- 
able for  freshness  after  long  keeping.  Feb.  to  July,  or  Aug, 
Vigorous  and  productive.  Native  of  N.  J.  Cultivated  in 
the  Middle  ajid  Western  States. 


163.  Raule's  Janette.  Raule^s  Jennet- 
ing, Rockrimmon  and  Never-fail,  of  Ohio. 
Medial ;  greenish-yellow,  with  stripes  of 
red ;  flesh  yellowish,  firm,  tender,  juicy, 
rather  acid,  of  an  agreeable  flavor.  Late 
Winter,  Spring,  and  early  Summer. 
Good  grower  and  great  bearer.  Blos- 
soms two  weeks  later  than  others,  which 
makes  it  a  sure  bearer.  Not  adapted  to 
the  North,  but  to  Southern  Ohio,  Ken- 
tucky,  Ace.  Beecher  and  Springer  prefer 
it  to  Newtown  Pippin     Origin,  Va. 


^y^f^^ 


164.  Shawmut.  Small;  round;  yellow;  firm, lively, ex- 
cellent flavor.  Spring  and  early  Summer.  Called  a  good 
grower  and  bearer.     Origin,  traced  to  Boston. 

165.  Orange.  Small;  round ;  yellow ;  good  for  cooking 
Spring  and  early  Summer.  S.  Chadwick,  Esq.,  Boscawen 
N,  H.     Moderate  grower,  great  bearer. 

166.  Norfolk.  Small;  flat;  yellow;  pleasant.  Spring 
and  Summer.  We  had  them  fine  in  Aug.,  from  Mr.  Wm 
%own,  Norfolk,  Ms.    Not  well  tested,  but  promising. 


APPLES    FOR    ORNAMENT,  PRESERVES,  CIDER.     137 

167.  Table  Greening.  Medial;  roundish;  dull  green; 
juicy,  mild,  pleasant.  Spring  and  Summer.  We  have  had 
them  fine  in  Sept.,  the  second  year.  Not  well  test-ed;  dis- 
seminated widely  for  trial.     Cornish,  Me. 

We  have  some  acquaintance  with  the  last  four  ;  they  are 
very  good  for  their  season,  and  valuable  for  long  keeping, 
but  small,  excepting  the  last.  Their  habits  are  not  well 
known.  The  Northern  Spy  may  keep  so  long,  and  succeed 
so  well,  as  to  be  preferable. 

Apples  for  Ornament  and  Preserves. 

168.  Red  Siberian  Crab.  Extremely  small ;  rather  flat ; 
yellow  and  lively  scarlet ;  with  bloom ;  stem  long  and  slender. 
Ornamental,  and  for  preserving.     Sept.  and  Oct. 

169.  Yellow  Siberian  Crab.  This  is  rather  larger  than 
the  red ;  of  a  golden  yellow ;  ripens  at  the  same  time,  and 
used  for  the  same  purposes. 

170.  Large  Red  Siberian  Crab.  Much  larger  than  the 
yellow ;  roundish-ovate  ;  yellow  and  pale  red.  At  same  time 
and  same  purposes  as  the  preceding.  Foliage  coarser  than 
the  others. 

171.  Double  Flowering  Chinese  Crab.  Admired  for  its 
beautiful  blossoms.  The  fruit  is  worthless.  Tree  10  to  L*) 
feet  high,  and  very  ornamental. 

Cider  Apples. 

172.  Harrison.  Medial ;  ovate  ;  yellow ;  rather  dry,  rich 
flavor,  yielding  excellent  high-colored  cider.  Nov.  and  Dec. 
Great  grower  and  bearer.  We  have  seen  100  bushels  on  one 
tree,  in  Orange,  N.  J. 

173.  Camfield,  Newark  Sweeting.  Medial:  roundish: 
greenish-yellow  and  red ;  rather  dry.  firm,  rich  and  sweet. 
Tree  large  and  productive. 

174.  Cooper's  Russeting.  Small ;  long-ovate ;  yellow, 
with  some  russet ;  dry,  sweet,  and  rich.  Nov.  to  Spring. 
Adapted  to  Ught  soils.     Excellent  for  cider  and  cooking. 

175.  Hagloe  Crab,  is  an  English  variety,  not  sufliciently 
tested  here.     Highly  valuable  for  cider. 

176.  Hewe's  Virginia  CpvAB.  Quite  small;  and  the  tree 
IS  small,  but  a  great  bearer.     ]Makes  excellent  cider. 

177.  Red  Streak.  Medial ;  rich,  firm,  and  dry.  A  hand< 
some  grower  and  great  bearer.     English. 

12*  • 


138 


AMERICAN    FRUIT    BOOK. 


>=-«     -?D 


3 

1 

3 

2 

6 

2 

1 

1 

1 

1 

1 

1 

4 

2 

5 

1 

1 

1 

10 

1 

12 

7 

1 

11 

1 

4 

1 

6 

1 

9 

1 

5 

1 

2  to  3 

3 

1 

1 

1 

1 

13 

1 

1 

1 

1 

2  to  4 

TABLE    OF    APPLES, 

In  order  of  ripening.     (See  page  11.) 

Summer  Apples. 

White  Juneating, July  10  to  30 

Early  i/arvest, July  15  to  Aug.  10 

Summer  Sweet, u     «    «      «      a 

Red  AstracYi^n, «     «    »      h       <« 

Early  Red  Marsraret, «    «    «      «      .. 

Red  Quarrendeii, "   25    "      '-IS 

Cole's  Q,Mince, Into  Sept. 

Bevan,    .    • "       " 

Sweet  Bough, During  Aug. 

Williams, "         " 

Summer  Rose. "         " 

Early   Strawberry, "         " 

Benoni Aug.  12  to  Sept.  15 

FouxxAling, "      "    "       "30 

DiUdiKSS  of  Oldenburg, "     15    "        "     15 

MowdiViet  Sweeting, una        «       .« 

Golde?i  Sweet "    20   "       "20 

Summer  Pearmam, Last  of  Aug.  and  Sept. 

Fall  Apples. 

Richardson, Last  of  Aug.  and  Sept, 

Bars, "      "     "       "     " 

Summer  BeUflower "      "    "       "     " 

Early  Joe, Sept. 

Mexico, " 

St.  Laicrence " 

Garden  Royal " 

Ljwg-  Stem Sept.  and  into  Oct. 

Super*  -S'fceet, "       "       "     " 

Po;7er, "        "        "      " 

Tufts' s  BalAmn "       "       "      " 

Fairbanks "       "       "      " 

Fall  Wine, Sept.  and  Oct. 

Lowell "       "      " 

Sassaf7■r^*  SicceUng, "        "       " 

Mo.ses  Wood, "        "       " 

Briggs's  Auburn, "       "       " 

Jersey  Sireet'in^, "        "       " 

Lfi\ii?id  Pippm, Sept.  15  and  Oct. 

Fall  Strawberry, "      "     "      " 

Graremf/ein. "      "     "       " 

Pomme  Royale,  .    • La^t  Sept.  "      " 

Cha[>inan's   Orange, Fall. 

Wiulhrop  Pearniain,      ....    Last  Sept.  and  into  Nov. 

Maarnolia, Oct.  to  middle  of      " 

Hawley, Oct.  and  Nov, 

Thompkins, "        "         " 

.lewriii'.s  Red "        "         " 

Hiib');inl.su.ii  Nonsuch, "         "         " 

Maiden's  Blush, "        "        " 


APPLES. 


139 


=  =  i    CI- 


TABLE   OF    APPLES, 

In  order  of  ripening.    (See  page  11.) 

Fall  Apples. 

Cooper, Oct.  and  Nov. 

Mother, Last  of  Oct.  to  Jan. 

Rambo "     "      "     "     '• 

F««Harvey, "     "      "     "     " 

Fall  Flppin, "     "      "     "     " 

Hurlbut "     "      "     "     '« 

Yellow  Bellflovver, Nov.  to  Jan. 

Belmont. Late  fall  and  early  winter. 

Winter  Apples. 

Melr/n  .S'jreel,   .  • Late  fall  to  mid  winter. 

Vandevere,      Last  of  Nov.  to  mid  winter. 

Bailey's  Golden  Sweet, Last  of  Nov.  to  Feb. 

Stevens's  Gilliflower .<     «     <:      »     « 

/Z/iorfe/s/and  Greening,.   .   .   .   .      "     "    "      "     " 

Jonathan, «     u     «       "a 

Melon, Last  of  Nov.  to  March. 

Mi«/ster, «     .<     .<      .< 

Peck's  Pleasant, Early  winter. 

Newtown  Spitzenberg, "  " 

Danvers  Wititer  Siceet, Winter. 

Rihson  Pippin, " 

Swaar, " 

Old  Nonsuch " 

Westfield  Seek-no-further, " 

Brabant's  Bellflower, " 

BaWirin, " 

Ty/wesap, " 

Leicester  Sweetms^ " 

Esop!<s  .Spjiaenbenr Bee.  to  April 

Winter  Sweet  Paradise,   .   .   .   Winter  and  early  spring. 

Talman  <S'7reeting, "         <<       '<  <• 

Woolman's  Long, "        "      " 

Latlv  Apple, "        "      "         " 

Domine "        "       " 

Ladies'  Sweeting "        "      "         " 

American  Golden  Russet,    .   .         "        "      "         " 

S-earer  Sweet "        "      "         " 

Canada  Renette, "        "      "         " 

Am.  White  Winter  CalviUe,  .         "        "      "         " 

Newtown  Pippin, Late  winter  and  spring. 

Win  Russet "        "       "         " 

Northern  Spv Late  winter,  spring,  and  sununer. 

Tewksbury Winter  Blush,  "        "     '      "        "         " 
Raule's  Jenclte.      ..."         "  "         "  " 

Roxbury  Russet,  ..."        "  "        "         " 


2  to  4 
2 


140  AMERICAN    FRUIT    BOOK. 

Summer  Apples.  Early  Harvest  is  popular  in  the  Middle 
Region.     Red  Astrachan  is  more  promising  here. 

Pall.  Richardson,  Summer  Bellflower,  Sassafras  Sweeting, 
Hawley.  Mother,  and  other  new  kinds,  are  of  excellent  quality, 
but  not  generally  known  as  to  their  habits. 

Winter.  Ladies'  Sweeting,  Northern  Spy,  and  some  others,  are 
beautiful  and  excellent  fruits,  but  have  not  been  tried  extensively. 
We  have  but  few  every  way  excellent  for  market. 

Erxst  recommends  Early  Red  Margaret,  Sweet  Bough,  Prince's 
Early  Harvest,  Summer  Rose,  Fall  Pippin,  Newtown  Spitzen- 
berg,  Yellow  BeD flower,  Woolman's  Long,  (Detroit  of  the  West,) 
Golden  Russet,  Broadwell,  Winesap,  Yellow  Newtown  Pippin. 

KiRTLAND  AMD  Elliott  recommend  the  following  varieties  — 

Summer.  For  the  Garden —  Summer  Rose,  Early  Harvest,  Red 
Astrachan,  American  Summer  Pearmain,  Early  Joe,  Lowell. 
For  Market  —  White  Juneating,  Red  Astrachan,  Early  Harvest, 
Williams,  Red  Quarrenden,  Lowell. 

Fall.  For  the  Garden  —  Gravenstein,  Fall"  Pippin,  Fall  Straw- 
berry, Pomme  Royale,  Porter,  Jersey  Sweeting,  Fameuse,  Fall 
Harvey,  Maiden's  Blush,  Rambo,  Fall  Seek-no-further,  Fall 
Wine.'    For  Market,  we  prefer  these  to  showy  inferior  fruits. 

Winter.  For  the  Garden  —  Belmont,  Swaar,  Old  Nonsuch, 
Hubbardston  Nonsuch,  Jonathan,  Peck's  Pleasant,  Rhode  Island 
Greening,  Putnam's  Russet,  {Roxhury  Russet,  Ed.,)  Westfield 
Seek-no-further,  Wine,  Danvers  Winter  Sweeting,  Wood's  Green- 
ing, Tewksbury  Winter  Blush,  Lady  Apple,  Fort  Miami.  For 
the  Market,  substitute  the  Baldwin  for  Danvers  Winter  Sweet, 
and  the  Hollow  Crown  Pearmain  for  Wood's  Greening. 

The  Pomological  Convention  at  Buffalo,  recommend, 
us  first-rate.  Early  Harvest,  Pomme  Royale,  Early  Joe,  Early 
Strawberry,  Sweet  Bough,  Sine-Q,ua-Non,  Summer  Rose,  Fa- 
meuse, Rhode  Island  Greening,  Westfield  Seek-no-further,  Van- 
devere,  Gravenstein,  Esopus  Spitzenberg,  Beauty  of  the  West, 
Fall  Pippin,  Late  Strawberry,  Swaar,  Belmont,  Mother  Apple, 
Jonathan,  Porter,  Rambo,  Hubbardston  Nonsuch,  American 
Golden  Russet,  Jersey  Sweeting,  American  Summer  Pearmain, 
Baldwin  first-rate  in  Ms.,  and  in  N.  Y.,  but  not  in  O. 

The  National  Convention  of  Fruit  Growers,  at  New 
York,  recommend  as  first-rate,  Early  Harvest,  Yellow  Bough, 
American  Summer  Pearmain,  Summer  Rose,  Early  Strawberry, 
Gravenstein,  Fall  Pippin,  Rhode  Island  Greening,  Baldwin, 
Roxhury  Russet.  For  Particular  Locations,  Yellow  Bellflower, 
Esopus  Spitzenberg,  Newtown  Pippin. 

Barry  recommends,  for  Summer,  Early  Harvest,  Early  Straw- 
berry, Early  Sweet  Bough,  Red  Astrachan,  Early  Joe,  Duchess  of 
Oldenburg.  For  Pall,  Hawley,  Pomme  Royale,  Gravenstein,  St. 
Lawrence,  Fall  Pippin.  For  Winter,  Norton's  Melon,  (Melon,) 
Golden  Reinette,  Canada  Reinette,  Nonsuch,  Seek-no-further, 
Esopus  Spitzenberg,  Swaar,  Ladies'  Sweeting,  Northern  Spy. 


THE    PEAR. 


141 


THE   PEAR,   (Pyrus  communis.) 

The  pear  is  a  tall  tree,  of  upright 
growth,  generally  smaller  than  the 
apple,  yet  we  have  some  specimens 
of  a  large  size.  It  is-  a  native  of 
Europe  and  Asia,  but  not  of  Africa 
and  America.  In  its  original  state, 
the  fruit  was  austere  and  useless  for 
the  dessert.  Gradual  improvements 
have  been  made,  so  that  it  is  now 
rich,  melting  and  delicious,  and  in 
some  of  our  finest  kinds,  it  seems  to 
be  almost  in  a  stale  of  perfection. 
Yet  constant  improvements  are  going 
on,  in  the  chance  and  artificial  oi 
scientific  production  of  new  varie- 
ties, furnishing  many  of  the  highest 
rank,  adapted  to  all  seasons  and  purposes.  At  present,  the 
zeal  for  producing  new  kinds,  and  procuring  and  cultivating 
the  best  varieties,  amounts,  with  some,  to  the  ruling  passion; 
and  we  are  sure  that  the  result  will  be  a  most  abundant 
production  and  diffusion  of  the  best  of  fruits  throughout  the 
land. 

Under  favorable  circumstances,  the  pear  forms  a  large 
and  long-lived  tree.  Some  are  said  to  be  several  hundred 
years  old.  A  perry  pear  tree  in  Herefordshire,  Eng.,  pro- 
duced 15  hogsheads  of  perry  in  one  year.  The  branches 
bent  down  and  took  root,  covering  half  an  acre  of  land. 
The  Endicott  pear  tree  is  still  flourishing  in  Danvers,  Ms. 
It  was  imported  by  Gov.  Endicott,  in  1628. 

Near  Vincennes,  111.,  is  a  pear  tree,  40  or  50  j'ears  old, 
that  is  10  feet  in  circumference,  and  its  branches  extend  69 
feet.  In  1834,  it  yielded  184  bushels.  The  original  Har- 
vard pear  tree  is  9  feet  in  circumference.  AVe  have  a  wild 
pear  tree  that  is  over  7  feet  round,  and  that  notable  per- 
sonage, the  ''  oldest  inhabitant,"  cannot  remember  when 
it  was  much  less.  By  good  culture  we  have  given  it  a  start, 
and  it  has  become  young  and  vigorous.  It  is  represented  by 
the  figure  in  the  beginning  of  this  article.  It  is  the  best  type 
of  the  pear  tree,  of  any  very  large  and  old  tree,  that  we  have 
seen.     Some  branches  are  iDent  with  age  and  heavy  crops. 


142 


AMERICAN    FRUIT    BOOK. 


The  pear  tree  is  frequently  uncertain  5  sometimes  dying 
early  from  heat,  cold,  or  causes  unknown,  and  in  other  cases 
living  to  a  great  age,  attaining  a  large  size,  and  producing 
enormous  crops.  Some  varieties  disappear  after  a  few- 
years,  or  linger  along;  mere  cumberers  of  the '  ground,  even 
with  apparently  the  best  attention,  while  others  flourish,  are 
productive,  and  live  long  under  neglect,  or  bad  management. 
In  some  cases,  the  apparently  good  care  that  pear  trees 
receive,  is  like  stuffing  a  child  with  sweetmeats,  and  shutting 
it  up  in  a  warm  room.  The  fruit  is  still  more  uncertain, 
particularly  the  finest  kinds,  and  more  especially  those  of 
foreign  origin. 

As  some  pears  ripen  in  July  and  August,  a  great  variety 
in  the  fall,  several  fine  ones  for  winter,  and  a  few  for  spring, 
we  can  have  this  delicious  fruit  in  every  season,  though  it  is 
hardly  seen  in  spring  and  early  summer.  Yet  ere  long  the 
many  new  varieties  will  fill  up  this  vacuity. 

Uses.  The  pear  is  a  most  dehcious  fruit  for  the  dessert, 
and  the  finest  kinds  sell  at  enormous  prices  —  SIO  to  $15 
per  barrel,  and  at  SI  or  $2  a  dozen.  Some  retail  at  25 
cents  each.  Several  varieties  are  highly  valuable  for  pre- 
serves, marmalade,  sauces,  jellies,  and  for  baking,  boiling, 
stewing,  &c.  Some  are  excellent  in  pies  and  tarts.  They 
are  good  for  condiments  and  seasoning  in  various  prepara- 
tions. The  juice  is  expressed  and  prepared  in  the  same  way 
as  cider  from  apples,  and  is  called  perry.  It  is  of  higher 
character,  but  of  less  body  or  strength.  It  makes  a  fine, 
pleasant  vinegar. 

Soil  and  Location.  These  should  be  generally  the  same 
as  for  the  apple,  but  the  pear  is  more  delicate,  and  will  not 
bear  the  disadvantages  of  a  dry  or  wet  soil  so  well  as  the  apple. 
Yet  some  few  native  kinds  are  remarkably  hardy  and  will 
grow  anywhere ;  while  most  of  the  best  foreign  varieties, 
and  some  natives,  need  sheltered  situations  in  cities  or  towns, 
as  they  dwindle  and  shortly  disappear  under  common  orchard 
culture  and  exposure.  Side  hills,  or  hiUs  of  moderate  eleva- 
tion, are  favorable  locations. 

The  pear  requires  a  deep  friable  loam,  rather  moist,  but 
neither  wet  nor  dry,  -with  a  rather  dry  sub-soil,  as  its  roots 
run  deep  ;  yet  a  porous  sub-soil  is  not  good  ;  a  hard  pan  is 
preferable.  A  deep  yellow  loam  is  excellent.  The  largest 
natural  trees  are  on  strong,  moist  soils.  The  original  Har- 
vard tree  is  on  a  very  hard,  clayey  soil,  but  elevated  on  > 


THE    PEAR.  143 

ridge.  Our  large  tree  is  on  a  strong,  moist  yellow  loam, 
inclining  to  marl,  and  around  it  we  raise  our  best  seedlings. 
As  iron  is  beneficial  to  the  pear,  a  ferruginous  soil  is  favorable. 
We  find  it  very  vigorous  on  such  soils.  Different  varieties 
require  diflferent  soil,  but  the  peculiar  nature  of  each  kind  is 
not  well  ascertained. 

Propagation.  The  fine  varieties  are  propagated  by  bud- 
ding and  grafting,  and  for  stocks,  seedlings  are  generally 
used.     Sometimes  suckers  have  good  roots  and  answer  well. 

Select  seeds  from  vigorous  trees,  and  the  stocks  will  be 
-he  more  thrifty.  As  soon  as  pears  are  rotten,  mash 
them  up  and  wash  out  the  seeds,  or  wash  the  seeds  from 
pomace  before  it  ferments ;  in  both  cases,  clean  the  seeds  as 
soon  as  possible  after  applying  water  to  them.  Partially  dry 
them,  so  as  to  clean  out  the  stems  and  other  rubbish.  Then 
sow,  if  ready ;  if  not,  put  the  seeds  into  loam  or  fine  sand, 
and  keep  moderately  moist,  in  the  cellar,  or  in  a  cool  place 
out  door,  or  buried  in  the  ground,  till  sowing  time,  whether 
it  be  in  fall,  winter,  or  spring.  Drying  injures  pear  seed, 
but  not  apple  seed ;  but  in  both  cases  they  must  be  kept 
moist  through  winter,  or  they  will  not  vegetate. 

By  washing  pomace  or  mashed  pears  with  much  water 
and  a  little  pomace,  the  seed  will  sink,  and  much  of  the 
pomace  and  mucilage,  or  thick  matter,  will  float  in  the  water, 
and  may  be  turned  off.  Repeat  the  washing  till  the  seed  is 
clean.  Drain  and  partially  dry,  in  a  day  or  so,  and  put  in 
loam  or  sow  immediately. 

Sowing  seed  in  the  fall  is  best,  in  case  the  spri^ig  be  back- 
ward, and  sowing  delayed  from  wet  weather,  as  the  hot  sun 
of  June  may  kill  the  tender  plants  that  start  late.  On  the 
contrary,  if  the  land  be  prepared  in  the  fall,  and  there  is  a 
good  chance  to  sow  early  in  spring,  on  a  newly  ploughed 
soil,  the  trees  wall  grow  better,  and  the  labor  of  hoeing  will 
be  less.  The  soil  for  raising  seedlings  should  be  a  deep  rich 
loam,  rather  moist,  though  they  may  be  raised  on  any  land 
in  good  condition.  Any  good  tillage  will  generally  produce 
good  pear  stocks,  but  moist  land  is  best. 

Sow  thick,  in  drills  12,  15,  or  18  inches  apart,  or  put  double 
rows  a  foot  apart,  with  2  or  3  feet  between.  Some  sow  half 
apple  seeds  among  the  pears,  and  say  that  they  will  then 
stand  out  the  first  winter  without  being  thrown  out  of  the 
ground.  The  soil  should  be  stirred  often,  especially  in  time 
of  drought. 


144  AMERICAN    FRUIT    BOOK. 

If  the  plants,  or  pips,  be  transplanted  when  only  a  few 
inches  high,  it  will  check  the  tap  root,  and  the  little  tree  will 
throw  out  lateral  roots,  which  will  be  a  great  advantage  ou 
transplanting,  for,  without  this  process,  there  will  often  be  a 
longj smooth  tap  root,  with  no  laterals  to  sustain  the  plant. 
The  plants  may  be  transplanted  with  a  trowel,  from  one  row 
to  another,  first  preparing  the  vacant  row  by  digging  the 
soil  up  lightly.  Or  they  may  be  moved  from  one  piece  of 
land  to  another.  But  a  more  expeditious  mode  is  to  let  them 
stand  till  4  or  5  inches  high,  and  then  cut  off  the  tap  root 
about  4  inches  below  the  surface,  with  a  sharp  trowel. 

As  the  young  pear  trees,  the  first  winter,  are  liable  to  be 
throv/n  out  of  the  ground,  or  killed  by  severe  cold,  (one 
nurseryman  lost  12,000  in  one  winter,)  they  should  be  pro- 
tected in  the  cellar,  or  buried  in  the  ground.  In  the  cellar 
they  should  be  put  into  fine  sand  or  yellow  loam,  in  layers, 
the  roots  well  covered,  and  the  earth  kept  tolerably  moist 
only.  If  kept  wet,  the  roots  will  rot ;  if  too  dry,  they  will  die. 
We  find  the  safest  and  most  cyivenient  way  to  cover  them 
up  about  a  foot  deep, out  door,  in  a  light  soil.     (Page  49.) 

Set  out  pear  stocks  in  nursery  rows,  in  the  same  way  as 
apple  stocks,  (page  84,)  and  in  due  time  bud  or  graft  in  the 
same  manner.  In  setting  pear  stocks,  which  often  have  a 
long  tap  root,  without  laterals,  do  not  cut  off  the  root,  but 
put  it  down  obliquely,  in  the  manner  of  a  cutting,  turning  the 
stock  straight  upward,  when  within  2  or  3  inches  of  the 
surface.  Set  on  rather  moist  soil.  By  cutting  off  the  tap 
root  of  pears,  many  of  the  fibrous  roots  are  lost,  and  the  tree 
is  often  lost  or  stinted. 

Pears  on  the  Quince.  Almost  every  kind  of  pear  grows 
and  bears  well  on  the  quince,  and  as  they  are  thus  made 
into  dwarfs,  most  kinds  produce  finer  specimens  in  this 
way  than  on  their  own  bottoms ;  and  some  European 
kinds  will  not  succeed  in  any  other  way.  There  are  several 
advantages  in  cultivating  pears  on  quince  stocks.  They 
bear  much  earlier,  (in  this  way  new  fruits  may  soon  be 
tested,)  usually  produce  larger  and  fairer  fruit,  bear  more 
abundantly,  and  as  this  mode  forms  dwarfs,  it  affords  the 
advantage  of  many  kinds  on  small  premises.  Some  pears  on 
the  quince  come  into  full  bearing  in  2  or  3  years  after  set. 

Some  slow  growing  kinds,  like  the  Seckej,  do  not  flourish 
well  on  the  quince,  excepting  by  double  working,  that  is,  by 
working  a  vigorous  kind  on  the  quince,  and  the  slow  grower 


THE    PEAR. 


145 


on  that,  which  gives  it  a  more  vigorous  growth.  Another 
improvement  is  by  re-rooting,  (page  47,)  which  not  only 
adds  to  the  growth  of  the  pear,  but  to  its  ]onge\^ty. 

There  are  disadvantages  in  having  the  pear  on  the  quince, 
unless  re-rooting  is  eflected,  as  the  quince  is  short-lived, 
which  of  course  brings  the  pear  on  it  to  an  early  termina- 
tion. A  few  years  ago  it  was  thought  that  the  pear  on  the 
quince  would  last  only  7  or  8  years,  but  in  many  cases  they 
continue  flourishing  and  productive  for  20  years.  For  gen- 
eral orchard  culture,  and  permanent  produce,  the  pear  stock 
should  be  preferred ;  then  large,  durable,  and  productive  trees 
may  be  formed. 

Planting.  Some  vigorous  kinds  need  to  be  two  rods 
apart,  yet  few  grow  so  large,  and  there  is  generally  more 
profit  in  setting  nearer.  If  a  few  are  inclined  to  grow  large, 
and  they  are  superior  to  others  around  them,  the  others! 
after  many  years,  in  which  they  may  have  been  profitable, 
may  be  removed,  or  head-in  the  branches.     (Page  183.) 

Some  of  the  vigorous,  large  kinds  are  12  or  15  years  in 
coming  into  bearing,  and  as  much  longer  in  coming  mto 
full  bearing ;  during  this  time  a  large  amount  of  fruit  mav 
be  produced  on  early  bearing  trees  by  close  planting. 

Generally,  a  rod,  to  a  rod  and  a  half,  is  sullicient.  On  the 
quince,  half  a  rod  will  suffice.  We  give  the  following  as  a 
successful  and  profitable  mode  of  culture,  both  for  early 
profit  or  quick  return,  and  for  the   future.     Set   standard 

\ 1^ 


t       •  :   •       • 

t 

•  i  * 


•  :  • 


•   I    •  ; 

.__! . 


-^ 


■<^ 


•  :  * 


^  ^ 


— ^ 

Small  dots,  dtearfa. 


Large  dots,  standard  trees. 
13 


146  AMERICAN    FRUIT    BOOK. 

trees  on  pear  stocks,  two  rods  apart  each  way.  Then  set  3 
pears  on  the  quince,  to  each  square  rod,  as  represented  in 
the  figure.  By  this  system,  there  would  be  40  standards  and 
480  dwarfs  to  the  acre.  Each  square  rod  is  supposed  to  be 
divided  into  quarters,  and  a  dwarf  tree  set  in  each  quarter, 
excepting  that  next  the  standard,  as  represented  by  the 
square  or  rod  in  the  lower  corner  of  the  figure,  on  the  left. 

In  two  or  three  years,  the  dwarf  trees  will  come  into  bear- 
ing ;  and  if  they  yield  only  a  peck  or  a  half  bushel  each, 
they  Avould  produce  a  valuable  crop  while  the  standards 
were  coming  forward ;  and  besides  the  profit,  there  would  be 
much  pleasure  in  having  fruit  early,  and  testing  various 
kinds,  instead  of  waiting  8,  10,  12,  and  sometimes  15  years, 
for  standards  to  bear.  When  the  trees  interfere,  the  poorest 
should  be  shortened  in,  by  cutting  off  the  ends  of  the  Umbs, 
and  removed  when  all  the  room  is  needed  for  the  larger 
trees.  There  will  be  a  gi'eat  advantage  in  having  a  constant 
income  after  a  very  few  years,  and  while  the  standards  are 
attaining  a  good  growth,  so  as  to  be  productive. 

Culture  and  Manure.  Good,  thorough  culture,  and 
moderate  manuring  are  necessary,  but  high  culture  shoulc 
be  avoided,  as  the  pear  under  high  culture  is  liable  to  blight. 
(Page  148.)  Hence,  the  slow-growing  varieties  are  more 
exempt  from  this  malady  than  the  vigorous  kinds.  From 
some  experiments  iron  is  a  good  manure  for  the  pear,  but  a 
little  is  sufficient.  Pieces  of  worthless  old  iron  may  be  laid 
around  the  trees,  or  the  refuse  from  the  blacksmith's  forge 
and  shop,  or  from  machine  shops  and  founderies,  may  be  used 
when  iron  is  wanting  in  the  soil.  The  land  should  be  con- 
stantly tilled  among  pear  trees,  and  the  manure  should  be 
such  as  to  give  a  moderate  and  constant  growth. 

Stable  manure,  composted  with  peat  or  mud,  is  good  for 
the  main  body  on  diy  land,  or  with  sand  and  gravel  for 
moist  land,  and  loam  for  a  medial  soil,  or  it  is  good  for 
either.  Besides  these,  use  lime,  ashes,  salt,  plaster,  for  high 
land ;  charcoal  and  a  few  coal  ashes,  especially  for  wet, 
bone  manure,  soapsuds,  sink  water,  night  soil,  &;c.,  &:c., 
made  into  compost.  (Page  53.)  The  following  table  shows 
the  composition  of  the  ashes  of  the  pear,  and  may  give  light 
as  to  manuring.  Apply  potash  in  wood  ashes ;  phosphate 
of  lime  in  bone  manure ;  carbonic  acid  in  charcoal  and 
Farious  manures. 


Potash^      

Soda, 

Chlorine, 

Sulphuric  acid,  .  . 
Phosphate  of  lime,  . 
Phosphate  of  peroxide 

iron, 

Carbonic  acid,     .   . 

Lime, 

Magnesia,     .... 

Silex, 

Coal,      

Organic  matter,    .    . 


rHE    PEAR. 

u/ 

the  Ash  of  the  Pear. 

Sap  wood. 

Heart  wood. 

Bark  of  tlie  Iruak 

22.25 

26.94 

6.20 

1.84 

0.31 

0.21 

1.70 

0.50 

0.45 

1.80 

27.22 

20.40 

6.50 

0.31 

0.80 

27.69 

•  25.48 

37.29 

12.64 

13.14 

30.36 

3.00 

2.93 

9.40 

0.30 

0.30 

0.40 

0.17 

1.00 

0.65 

4.02 

5.00 

4.20 

100.25 

96.65 

98.50 

The  root  of  the  pear  contains  a  much  larger  proportion 
of  soda,  some  more  chlorine,  more  phosphate  of  lime,  less 
lime,  less  magnesia,  and  more  silex.  Wilder  said  that  he 
had  pears  that  cracked,  and  he  applied  a  compost  of  iron 
dust  and  bone  manure  with  surprising  success. 

Pruning.  (See  page  57.)  The  pear  needs  but  little  piun- 
ing.  Some  may  be  necessary  to  give  form ;  and  old 
stinted  trees  may  be  improved  by  this  process  applied  mod- 
erately. Never  prune  much  in  one  year,  but  rather  a  little 
annually.  Do  not  cut  much  even  in  grafting,  but  take  two 
or  three  years  to  change  the  top  of  a  large  tree,  and  then 
leave,  at  first,  many  little  limbs  and  twigs,  to  keep  the 
regular  growth,  and  sustain  the  tree  in  its  uniform  progress. 

Blight.  This  general  term  is  applietl  to  various  diseases 
or  affections  of  trees  that  produce  decay  in  a  part  or  all  of 
the  tree.  It  is  so  vague  that  it  is  only  another  name  for 
decline  or  death.  It  affects  pear  trees  mostly,  but  cherry, 
apple,  and  quince  trees  are  also  liable  to  its  effects.  This  is 
a  prolific  subject,  and  volumes  have  been  written  upon  it,  with 
but  little  profit. 

Frozen  Sap  Blight.  When  trees  grow  rapidly  in  fall, 
from  warm  wet  weather,  and  there  comes  a  sudden  freeze 
upon  the  tender  wood,  they  are  liable  to  be  injured  or  killed. 
And  even  in  winter,  in  warm,  sunny  weather,  the  sap 
starts,  and  a  sudden  freeze  may  be  destructive,  more  espec- 


148 


AMERICAN    FRUIT    BOOK. 


ially  if  hot  sunshine  again  succeed,  while  the  tree  is 
frozen.  A  iale  spring  frost  may  produce  sap  blight.  Cold 
weather  in  winter,  when  the  ground  is  bare,  may  freeze 
deeply,  and  produce  blight  by  freezing  the  roots,  after  a  late 
and  tender  growth  in  the  fall.  We  have  seen  many  fruit 
trees  killed  in  a  single  garden.  The  trees  leaved  out,  blo'=- 
somed,  and  set  fruit  well,  and  died  suddenly.  The  roots 
were  aifected.  Rapid  growing  trees  are  most  liable  to  fror'* 
blight. 

Insect  Blight.  The  Scolytus  yyri  attacks  the  shoots  of 
trees,  mostly  pear,  in  June.  The  eggs  are  laid  close  to  a 
bud ;  as  they  are  hatched,  the  grub  penetrates  the  shoot, 
perforating  and  destroying  it.  The  leaves  wither  "uddenly, 
the  wood  shrivels  and  turns  dark.  The  only  remedy  is  to 
cut  off  the  shoot  immediately,  several  inches  below  the 
injury,  and  burn  it.  Barry  thinks  that  other  msects  than 
the  Scolytus  suddenly  destroy  trees  the  latter  part  of  sum- 
mer, when  growing  luxuriantly,  in  warm  weather,  in  rich 
moist  soils,  and  in  sheltered  situations.  But  many  call 
this  the 

Fire  Blight.  In  summer,  particularly  in  the  hottest 
part,  in  extremely  growing  weather,  pear  and  quince  trees 
of  vigorous  growth,  are  sometimes  killed  in  their  shoots  and 
limbs,  as  suddenly  as  by  an  electric  blast.  Some  attribute 
this  to  insects,  and  others  to  the  hot  sun.  In  several  cases, 
insects  of  different  sorts  have  been  found  in  cases  of  blight, 
and  whether  a  cause  or  consequence  of  the  disease  is  not 
known. 

Atmospheric  Blight.  But  we  believe  that  a  peculiar 
state  of  the  atmosphere  and  weather  produces  blight  in  the 
pear  and  quince,  which  are  too  tender  to  endure  a  great 
degree  of  heat  and  sultriness,  when  in  a  tender,  plethoric 
State.     Springer  and  Ernst  have  similar  views. 

In  our  early  days,  while  living  in  the  interior,  where  most 
farmers  had  a  few  pear  trees  grovt'ing  in  their  orchards, 
generally  in  good  soil,  without  culture  or  manure,  we  never 
saw  a  case  of  blight  till  we  put  pear  trees  in  a  rich  garden, 
which  all  died  of  blight,  while  some  of  the  same  lot, set  in  a 
pasture,  lived  and  flourished.  Springer  thinks  the  blight  is 
caused  by  ple>^hora  or  vegetable  apoplexy.  When  he  planted 
on  rather  poor  soil,  no  blight.  On  rich  soils  his  trees  grew 
three  times  as  fast,  and  blight  killed  them.  Seckel  and 
White  Doyenne  (St.  Michael)  grow  modemtely  and  do  uot 
blisht. 


THE    PEAR.  149 

Remedy.  Let  the  causes  be  what  they  may,  all  cultivators 
agree  in  the  remedy.  In  most  cases,  blight,  like  the  potato 
rot,  is  a  disease  of  the  circulation,  and  will  soon  affect  the 
whole  tree.  And  insects,  worse  still,  spread  from  tree  to  tree. 
Cut  off  the  affected  part,  as  soon  as  possible,  a  foot  or  more 
below  the  affection,  and  burn  it.  If  it  spreads,  cut  again. 
Examine  daily,  and  cut  promptly,  as  this  is  important  to 
success. 

Preventive.  Set  trees  on  new  land,  if  convenient,  or  in 
pastures  or  fields  that  have  been  tilled  none  or  little,  select  a 
good  soil  and  location,  cultivate  well,  manure  moderately, 
and  with  a  variety  of  materials,  and  give  a  regular  moderate 
growth  enly. 

Insects  are  not  very  common  on  the  pear.  For  slugs^ 
sprinkle  on  strong  dry  wood  ashes  or  freshly  slacked  lime. 
For  aphides,  use  whale  oil  soap  (page  73 ;)  and  this  will  be 
good  for  nearly  all  insects  that  infest  the  pear.  For  cater- 
pillars that  spread  webs  over  the  trees,  tear  their  nests  in 
pieces,  at  an  early  stage,  to  prevent  their  extension. 

Uncertainty  of  Pears.  The  pear  is  an  uncertain  fruit. 
There  is  more  or  less  trouble  Avith  it  from  the  time  the  seeds 
are  taken  from  the  tree,  till  the  fruit  is  ripened  for  eating 
The  seeds  are  liable  to  injury  in  the  pears  or  pomace,  and 
when  cleaned  out  they  are  injured  by  drying,  and  still  more 
by  attempts  to  keep  them  partially  moist.  The  seeds  often 
fail.  The  young  trees  often  blight  even  the  first  year. 
Sometimes  a  hot  sun  or  other  cause  kills  them  all  on  dry 
land.  We  have  known  cases  in  which  not  a  single  tree  has 
been  raised  from  several  quarts  of  good  seed,  sufficient  for 
10,000  stocks. 

If  left  out  the  first  v.-inter,  the  young  seedlings  are  often 
killed  or  thrown  out  of  the  ground.  Sometimes  seedlings, 
saved  well  till  the  second  year,  will  not  grow,  and  this  is 
often  the  case  at  a  more  advanced  stage,  especially  on  dry 
land.  Trees  are  ofien  killed  with  blight,  drought,  heat,  cold, 
or  other  cause,  or  they  become  stinted  and  unproductive. 

The  fruit  of  many  excellent  kinds  is  very  liable  to  blast  or 
crack,  or  be  injuriously  affected  by  too  wet  or  too  dry  soil, 
or  by  unfavorable  seasons,  or  other  adverse  circumstances. 
It  is  difficult  to  grow  them  to  perfection,  and  to  gather  at  the 
right  time,  and  ripen  well. 

So  that,  as  a  general  thing,  it  costs  far  more  to  raise  pears- 
than  apples  ;  yet  they  R,re  so  delicious,  that  every  one,  who. 
13* 


J50 


AMERICAN    FRUIT    BOOK. 


has  land,  should  cultivate  them,  and  carefully  select  the  most 
hardy.  We  name  the  difficulties,  that  cultivators  may  meet 
and  conquer  them,  and  not  be  discouraged  by  them,  for  the 
difficulties  are  often  the  result  of  neglect  or  bad  manage- 
ment, 

GATHERiNa,  Preserving,  ^lnd  Ripening.  Most  fruits  are 
better  for  coming  to  full  perfection  on  the  tree,  but  the  pear 
IS  generally  best  when  gathered  before  perfectly  mature, 
and  ripened  in  the  house.  When  allowed  to  remain  on  the 
tree,  till  fully  ripe,  most  varieties  become  dry  and  insipid. 
Some  kinds  need  to  be  picked  so  early  that  they  seem  to  be 
in  their  full  vigor.     A  few  only  ripen  best  on  the  tree. 

In  ripening  in  the  house,  a  few  only  do  better  on  exposure 
to  light  and  air.  ]Most  kinds  do  better  in  close  barrels, 
boxes,  or  in  cotton  batting,  or  other  covering,  and  in  the  dark. 
Late  pears  should  be  kept  in  a  cool  cellar,  not  very  damp, 
or  in  a  cool  room,  where  they  will  not  freeze,  and  when  the 
period  of  ripening  approaches,  which  may  be  known,  or 
may  be  indicated  in  the  earliest  specimens,  carry  them  into 
a  warm  room  or  closet,  about  as  warm  as  is  comfortable  for 
a  family,  and  keep  them  close  in  a  box  or  drawer,  wrapped 
in  cotton,  or  clean  paper,  cloth,  &c.,  till  mellow. 

If  kept  in  the  cellar, or  cold  room,  beyond  the  usual  period 
of  ripening,  they  wall  be  dry  and  insipid ;  and  if  brought 
forward  too  early,  they  will  be  too  fresh  and  green.  It 
requires  as  much  skill  to  ripen  pears  as  to  raise  them.  Some 
kinds  mil  be  good  if  ripened  in  succession,  as  wanted, 
through  the  winter.  The  ripening  room  should  be  neither 
very  dry  nor  moist.  Winter  pears  should  hang  late  on  the 
tree,  unless  there  is  danger  from  frost,  and  they  should  be 
picked  on  a  clear  day ;  and,  in  all  cases,  pears  should  be 
gathered  and  handled  with  the  greatest  care,  to  prevent 
bruising,  which  both  induces  decay,  and  renders  the  fruit 
inferior. 

Walker  has  made  many  nice  experiments  on  keeping  and 
ripening  pears. 

Varieties.  IMore  than  800  kinds  have  been  tried  in  this 
country,  not  one  twentieth  of  which  are  worthy  of  cultiva- 
tion, unless  one  would  spend  his  time  and  money  in  exper- 
iments. Most  of  these  varieties  are  from  Europe,  and  after 
all  that  has  been  done  to  ransack  that  vast  country  in  search 
•  of  new  fruits,  native  pears  of  this  country,  far  more  valua- 
ble, have  been  neglected ;  some  have  flourished  and  disap 


SUMMER    PEARS.  151 

peared;  leaving  not  a  trace  behind.  Scarcely  a  foreign  pear 
can  be  found  that  has  not  some  defection  in  tree  or  fruit,  ir 
orchard  culture ;  —  even  the  famous  Bartlett  was  much 
injured  by  the  winter  of  1847 — 8.  Beurre  Diel  seldom  comes 
to  perfection.  Napoleon,  Easter  Beurre,  Duchess  de  Angou- 
leme,  Maria  Louise,  and  many  others  often  fail  by  not 
ripening  well,  yet  we  have  some  foreign  pears  of  the  greatest 
excellence,  particularly  for  mild  climates,  and  for  warm 
locations  in  the  North  ;  and  they  afford  the  advantage  ol 
furnishing  seeds  for  new  varieties. 

We  have  a  number  of  fine  native  pears,  and  are  getting 
more,  and  there  are  many,  even  old  trees,  that  have  not  yet 
been  made  public.  Almost  every  year  we  collect  some 
valuable  native,  and  now  have  a  number  of  new  kinds  on 
trial,  that  are  very  promising  but  not  well  tested. 

Amateurs  have  done  much  by  the  introduction  of  foreign 
pears,  but  some  have  compromised  this  advantage,  in  some 
measure,  by  too  hastily  recommending  numerous  kinds 
that  are  comparatively  worthless,  which  has  led  to  disap- 
pointment and  discouragement.  ]More  attention  to  our  best 
native  pears  will  lead  to  improvement,  and  a  fair  trial  of 
foreign  kinds,  by  exposure  in  orchard  culture,  should  precede 
their  recommendation  for  general  use. 

Some  fine  pears  do  well  in  sheltered  locations,  and  are 
adapted  to  the  garden,  but  are  not  profitable  for  general 
culture,  while  some  hardy  kinds,  hardly  so  good  in  quality, 
are  more  profitable  for  general  orchard  culture. 

Summer   Pears. 

1.  Madei-eine,  Citron  des  Carmes.  Rather  small ;  long  tur- 
binate ;  greenish  lemon  yellOAV,  seldom  a  brownish  cheek ; 
stem  long,  stout ;  calyx  small,  nearly  even  with  the  surface; 
flesh  whitish,  melting,  juicy,  of  sweet  delicate  flavor.  25  July 
to  August  10.  Tree  very  vigorous  and  productive.  The  best 
very  early  pear,  yet  it  is  liable  to  blight  in  tree  and  very 
little  in  fruit.  Does  well  both  on  the  pear  and  quince. 
Ripen  in  the  house.     Foreign.     (See  outline,  next  page.) 

2.  Striped  Madeleine.  Similar  to  above  or  a  little  better ; 
shorter ;  striped ;  tree  less  liable  to  blight.  So  says  Man- 
ning. 

3.  Summer  Doyenne,  Summer  St.  3Iichael.  Small ;  shaped 
like  the  white  Doyenne  j  smooth,  clear  yellow,  seldom  faint 


152 


AMERICAN    FRUIT    BOOK. 


red  ;  flesh  ^vliite,  melting,  juicy,  of  a 
sweet  ridi  flavor.  10  or  15  of  Aug. 
A  good  bearer.  Of  recent  introduc- 
tion. 

4.  Sugar  Tor,  July  Pear.  Small 
medial ;  roundish  —  turbinate  ;  bright 
yellow  ;  tender,  sweet,  rather  dry  and 
poor.     Last  July.     Great  bearer. 

5.  Jargonelle,  (of  the  English.) 
Rather  large  ;  long 
pyriform  ;  greenish 
yellow,  brown  in  the 
.sun  ;  stem  2  inches, 
long,  slender  ;  in  a 
small  basin  j  yellow- 
ish white,  coarse, 
juicy,  pleasant  fla- 
vor. Former  part 
of  Aug.  Second 
rate,  rots  at  the 
core,  yet  rather  prof- 
itable for  the  mar- 
ket. New  and  bet- 
ter kinds  will  take 
its  place.  Ripens  in 
the  hou^e.  Better 
on  the  quince. 

6.  ZoAR  Seedling. 
Medial  :  pyriform  ; 
light  yellow,  beauti- 
ful red  cheek ;  crisp, 
iuicy,  sweet,  spright- 
ly flavor.  Aug.  5 
to  20.  Elliott  says 
nothing  at  its  time 
excels  it.  Origin, 
Zoar,  0.  Aug.  1  to 
5  there. 

7.  Osband's  Sum- 
mer, Summer  Virgalku.  Small  medial ;  obovate  ;  clear  yel- 
low, green  dots,  red  cheek ;  stem  an  inch  long,  stout,  in  a  slight 
cavity  ;  calyx  large,  basin  shallow,  flesh  whhe,  juicy,  of  a 
rich  sugary,  slightly  musky  flavor.     10  or  15  to  30  Aug 


SUMMER    PEARS. 


153 


Popular  m  Western  N.  Y.  Barry  says, 
"Invariably  first-rate."  Prodactive.  Does 
equally  well  on  pear  or  quince.  We  find 
it  a  good  grower.  Origin,  near  Palmyra, 
IM.  Y. 

8.  Bloodgood.  Small  medial  j  turbinate 
to  obovate  ;  yellow, 
nearly  half  russet, 
stem  an  inch  long, 
medial,  obliquely  set ; 
calyx  open,  in  slight 
depression  ;  melting, 
buttery,  with  a  rweet, 
rich  aromatic  flavor ; 
musky  skin.  First- 
rate.  J^ug  10  to  25. 
A  moderate  grower 
and  bearer.  Eipen 
in  the  house.     One 

,  of     the  ^best    early 

pears,  particularly  for 

the  Middle  States.  In 

the ''North,  generally 

good    but    variable. 

Best   on    rather  dry 
-soil.     Origin.    Long 

Island. 

9.  Muskingum. 
Rather  large ;  round- 
ish 10  obovate ;  green- 
ish yellow,  with  ma- 
ny dark  specks,  and 
much  russet,  seldom 
a  brownish  blush ; 
stem  long,  medial,  in 
a  narrow  cavity  ;  ca- 
lyx slight,  open,  in  a  slight  or  with  no  depression  ;  flesh  yel- 
lowish-white, very  fine,  tender,  melting,  juicy,  of  a  sweet, 
high,  aromatic  flavor.  15  Aug.  to  10th  Sept.  Native  of  0. 
We  find  >:  perfectly  hardy  here  and  a  great  grower.  Prob- 
ably well  adapted  to  a  still  more  northern  culture. 

10.  MoYAMENsiNG.  Large  medial ;  roundish-oval ;  lemon 
yellow ;  melting,  buttery,  well  flavored.  Latter  part  of 
Aug.  and  Lst  of  Sept      Origin,  Philadelphia. 


154  AMERICAN    FRUIT    BOOK. 

11.  Julienne.  Medial;  obovate;  bright  j^ellow ;  sweet 
and  pleasant.  Latter  part  of  Aug.  and  1st  of  Sept.  Varying 
from  almost  first  to  second-rate.  Great  bearer.  Pretty  good 
for  market.     Ripen  in  the  house.     Foreign. 

12.  Belle  of  Brussels.  Rather  large  ;  pyriform  ;  light 
yellow ;  melting,  juicy,  sweet.  Latter  part  of  Aug.  Great 
grower  and  bearer.  Worthless  here,  but  rather  popular  in 
Western  N.  Y.,  and  in  some  sections  of  the  West. 

13.  Dorr.  Large  ;  obtuse-pyriform  ;  pale  yellow,  broad 
reddish  blush ;  stem  an  inch  long,  rather  stout,  in  a  slight 
depression;  calyx  large,  open,  in  a  narrow,  rather  deep 
basin  ;  flesh  rather  coarse  and  dry,  but  sweet  and  pleasant. 
For  cooking  and  eating.  Latter  part  of  Aug.  As  it  is  very 
hardy,  a  great  grower  and  bearer,  large,  fair,  and  handsome, 
it  is  profitable  for  the  market.     Origin,  N.  H. 

14.  Bezi  Blanc.  Similar  to  Bartlett  in  size,  form,  and 
color ;  hardly  so  good,  but  it  is  a  fortnight  earlier.  Aug.  15 
to  30.     Foreign. 

15.  Rostiezer.  Small ;  pyriform ;  yellowish-green ;  much 
russet,  dark  brown  cheek ;  stalk  very  long,  slender ;  calyx 
open,  in  slight  depression  ;  melting,  extremely  juicy,  of  a 
rich,  sweet  aromatic  flavor.  Last  of  Aug.  and  1st  of  Sept. 
One  of  the  best  summer  pears ;  rather  small  for  market. 
Prodigious  grower,  and  great  bearer.     (See  last  page.) 

16.  Wadleigh.  Rather  small ;  rounaish-obovate  ;  yellow : 
stem  short,  stout ;  slight,  plaited  basin  ;  melting,  tender,  very 
juicy,  of  a  delicious  flavor.  One  of  the  best  in  its  season. 
Last  of  Aug.  and  1st  of  Sept  We  find  it  hardy  and  vigor- 
ous.    New.     Origin,  N.  H. 

17.  Windsor,  Bell  in  N.  England.  Rather  large ;  bell- 
shaped  ;  yellowish-green,  tinted  with  orange  in  the  sun ; 
coarse  at  the  core,  tender,  sweet,  rather  astringent.  Poor. 
Last  of  Aug.,  1st  Sept.     Great  grower  and  bearer. 

18.  Summer  Frank  Real.  Rather  small ;  obavate  ;  green- 
ish yellow,  brownish  dots  ;  stem  short,  thick,  in  a  slight  cav- 
ity ;  a  small  furrowed  basin  ;  tlesh  rather  rough,  tender, 
melting,  sugary.  Last  of  Aug.,  1st.  of  Sept.  Succeeds  on 
the  quince  or  pear.     Foreign. 

19.  Tyson.  Medial ;  short  pyriform  ;  light  yellow,  russet 
patches,  red  in  the  sun  ;  stem  medial,  set  on  a  point ;  basin 
broad  and  shallow  ;  flesh  while,  melting,  very  juicy,  sweet, 
with  a  very  delicious  aromatic  flavor.  Latter  part  of  Aug., 
1st  of  Sept.  The  original  tree  in  Jenkinstown,  Pa.,  is  6  feet 
round.     (See  cut  on  the  fulhnving  page.) 


SUMMER    PEARS. 

20.  Dearborn's  Seedling.     Small ;  turbi 
ftate  ;  stem  an  inch  long,  in  a  slight  cavity  ; 
shallow  basin ;  very  smooth,  yellow,  minute 
dots,  a  little  russet  around  the  stem ;  flesh 
while,  juicy,  melting,  of  a  sweet,  sprightly 
flavor.    Aug.  20  to  Sept. 
10.      Hardy,    vigorous, 
and   productive.     Origi- 
nated by  Gen.  H.  A.  S. 
Dearborn,  Roxbury,  Ms. 

21.  OsBORN.  Rather 
small ;  obtuse  pyriform  ; 
bright  yellow,  with 
brownish  specks ;  stem 
stout,  obliquely  set  ; 
calyx  small,  slightly 
sunk ;  flesh  white,  ten- 
der, melting,  juicy,  of 
a  sweet,  lively,  aromatic 
flavor,  with  slight  astrin- 
gency.  Aug.  at  Cincin- 
nati. Vigorous.  Orig- 
inated by  Mr.  John  Os- 
born,  JEconomy,  la. 
Ranked  among  the  best 
early  pears,  and  Ernst 
thinks  that  it  will  sus- 
tain this  character,  but 
he  has  fruited  it  only 
one  year. 

Note.  The  last  seven 
kinds,  excepting  No.  17, 
the  AVindsor,  are  all  very 
fine,  and  excellent  for 
the  private  garden ;  but 
as  the  wind-falls  of  the 
Bartlett  are  in  market 
by  the  time  these  kinds 
are  well  ripened,  they 
are  noc  profitable  for 
market,  o^ving  to  their 
small  size. 


155 


156 


AMERICAN    FRUIT   BOOK. 


Fall  Pears. 

22.  IMuscADiNE.  Media]  5  roundish-obovate ;  yellowish 
green,  brown  dots  ;  stalk  medial,  in  a  small  cavity ;  shallow 
basin ;  melting,  buttery,  of  a  pleasant,  rich,  musky  flavor. 
Former  part  of  Sept.  Fine  quality.  Ripen  in  the  house. 
Origin,  near  Newburgh,  N.  Y. 

23.  Beurre  de  Amalis.  Large ; 
obovate ;  yellowish-green,  reddish- 
brown  cheek,  patches  of  russet ; 
stem  in  a  shallow  cavity ;  shallow 
bELsin;  rather  coarse  and  astringent, 
but  melting, 
buttery,  jui- 
cy, rich,  and 
pleasant. 
Sept.   iLt  to 
20th    Ripen 
mostly  on  the 
tree.   Produ- 
ces a   larsre 


V 


24.  Bartlett,  Wil- 
liam'sBonchretien.  Very- 
large  ;  obtuse  pyri- 
form ;  smooth,  lemon 
yellow,  with  a  reddish  \     amount 

blush,  full  in  the  sun :  \   fair  fruit, 

stalk    medial     length, 
stout,  in  a  shallow  de- 
pression ;  calyx  large, 
open,  in  a  very  shallow 
basin ;  flesh  white,  fine 
texture,  very  juicy,  of  a  sweet,  perfumed, 
vinous  flavor.     Sept.  1st  to  Oct.  1st.     Ripen 
best  in  the  house.     This  pear,  owing  to  its 
great  growth,  early  and  great  bearing,  large, 
handsome,   and  excellent  fruit,   ranks   the 
highest  of   all    pears.      Yet    some    others 
exceed  it  in  quality.     It  grows  poorly  from 
the  ground,  and  never  makes  a  large  tree  ; 
but  it  grows  rapidly  on  a  standard,  for  a 
short  time  only,  as  early  bearing  checks  it. 
It  is  affected  in  this  region  by  hard  winters. 
Hardy,  native  kinds  are  better  adapted  to 
a  more  northern  climate.     Pinneo  says  it 
fails  from  cold  winters  there.     Others  in  the 
jiorthsaythatit  succeeds  pretty  well 


of 


TALL    PEARS.  157 

f 

25.  St.  Giiislaix.  Medial ;  pyriform  ;  clear  yellow,  seldom 
a  red  tinge  ;  stem  1^  inch  long,  .slender,  melting,  buttery, 
juicy,  of  a  rich,  sprightly,  delicious  flavor.  Sept.  Rather 
variable;  when  perfect,  first-rate.  Hardy,  vigorous,  and 
productive.  Fine  for  the  private  garden.  Too  small  for 
market.     Ripen  in  the  house.    Foreign. 

26.  Wilbur.  Large  medial ;  oval-obovate ;  green  and 
russet ;  melting,  juicy,  sweet,  pleasant ;  varying  from  almost 
first  to  second  rate.  Sept.  Origin,  farm  of  Mr.  D.  Wilbur, 
Somerset,  Ms. 

27.  Pratt.  Large  medial ;  obovate ;  greenish-yellow, 
many  dots,  and  russet  patches ;  stem  slender,  in  a  rather  shal- 
low cavity  ;  broad  shallow  basin  ;  flesh  white,  fine,  melting, 
tender,  very  juicy,  of  a  delicious  saccharine  flavor.  Among 
the  best.  Middle  of  Sept.  A  new  variety,  originated  in 
Johnson,  R.  L 

28.  Golden  Beurre  of  Bilboa.  Large  ;  obovate  ;  bright 
yellow,  brown  dots,  a  little  russet ;  stalk  long,  slim,  in  mod- 
erate cavity ;  slight  basin  ;  flesh  white,  fine,  melting,  buttery, 
of  a  rich  vinous  flavor.  Excellent,  but  not  so  profitable  fol 
the  market  as  the  Bartlett.  Does  best  on  the  quince.  Sept. 
A  good  bearer.     Origin,  Spain. 

29.  Knight's  Seedling.  Rather  large ;  obovate  ;  yellowish 
pale  green ;  grayish  specks ;  stem  medial';  broad,  shallow 
basin ;  melting,  juicy,  sweet,  rich,  aromatic.  Sept.  Mr. 
Wm.  Knight,  Cranston,  R.  I.    One  of  the  best. 

30.  Brandywine.  Medial ;  short-pyriform ;  yellowish- 
green  ;  dots,  and  patches  of  russet ;  melting,  of  a  sweet,  rich, 
excellent  flavor.  10  to  last  of  Sept.  Very  thrifty  and  pro- 
ductive.    Origin,  Chaddsford,  Pa. 

3L  Stevens's  Genesee.  Large  ;  roundish-obovate  ;  yel- 
low ;  stalk  short,  stout,  in  a  slight  cavity  ;  calyx  short,  m  •» 
tather  shallow  basin  ;  flesh  white,  tender,  rather  buttery,  c^ 
a  rich,  excellent  aromatic  flavor.  15th  Sept.  to  Oct.  A 
monstrous  grower,  and  good  bearer.  One  of  the  most  val- 
uable in  the  Middle  and  Western  States,  but  little  cultivated 
in  N.  England,  and  it  seems  inclined  to  blast  a  little  here. 
Tree  liable  to  blight  anywhere.  Origin,  farm  of  M.  F.  Ste- 
vens, Lima,  N.  Y. 

32.  Washington.     Small  medial ;   oval-obovate ;   bright 

yellow,  ruddy  cheek,  and  red  spots ;  stem  medial,  slender, 

slight  cavity;    shallow   basin;    flesh  white,  fine,  melting, 

sweet,  delicious,  and  perfumed ;  uniformly  good.     Sept.  10 

14 


-58 


AxAIERlCAN    FRUIT    BOOh. 


to  Oct.  Rather  small  for  market.  Fine  for 
,he  amateur,  particularly  further  south. 
Small  growtjr,  good  bearer.  Beaatifal  fruit. 
Origm,  Gen.  Robinson's  estate,  Del. 

33.  Gansf.l'S  Bergamot,  Brocas  Berga- 
mot.  Large ;  flattish-obovate  ;  greenish  yel- 
low ;  spots  of  rus- 
set and  dark  green, 
a  tinge  of  red,  full 
in  the  sun ;  stalk 
short,  thick,  in  a 
moderate  cavity  ; 
broad  deep  basin ; 
rather  coarse,  melt- 
ing, juicy,  of  a 
rich,  sweet,  aro- 
matic flavor, 
ter  part  of 
Excellent  in  warm 
rich  soils,  but  rath- 
er hard  to  raise,  as 
it  is  a  slow  grower 
and  moderate  bear- 
r.  Adapted  to 
the  private  garden. 
Origin,  England. 
Requires  double- 
\sorking    on    the 


Washington. 


Lat- 
Sept 


,umce. 


\ 


34.  Belle  Lucrative.  Fon- 
dant.e  de  Automne.  Medial ; 
round-obovate ;  pale  yellov/- 
ish  green,  slight  russet ;  stallt 
medial,  stout,  obhquely  set  in 
a  sligiit  cavity  ;  calyx  open, 
in  a  moderate  depression ; 
flesh  melting,  extremely  jui- 
cy ;  of  a  rich,  honeyed,  aro- 
matic flavor  Latter  part  of 
Sept.     In  a  warm  soil  and 


.  -  \\A"J/*  • 


favorable  season,  it  has  no  superior,  but  it  varies.  Hardy, 
and  good  bearer.  Does  not  blight  nor  crack.  Poorer  in 
moist  soil.    Not  well  tested  in  orchard  culture.    Foreign. 

35.  Frederic  de  Wurtemberg.  Large  ;  pyriform  ;  deep 
yellow,  crimson  cheek ;  stalk  an  inch  long,  stout :  cal)'x 
large,  open,  ia  a  shallow  basin  ;  flesh  white,  melting,  very 
juicy,  sweet,  and  pleasant.  Pretty  good  for  market.  Lat- 
ter part  of  Sept.  A  good  bearer.  Rather  variable,  and 
often  worthless.    Foreign. 

36.  Trescott.  Medial ;  roundish-obovate  ;  orange  yel- 
low ;  cinnamon  blotches;  fine-grained,  melting,  juicy,  of  a 
pleasant  saccharine  flavor.  15  to  last  of  Sept.  Farm  of 
Mr.  Niles  Trescott.  Cranston,  R.  L  —  Eaton,  in  Hortiadhirist 


FALL    PEARS.  159 

37.  Abbott.     Medial ;    oblong-obovate ;    green,    scarlet 
'.heek ;  melting,  of  a  sprightly  saccharine  flavor.     15  to  last 
tf  Sept.     Raised  from  seed  bj^  Mrs.  Thomas  Abbott,  Provi- 
dence,R.  I.  —  Eaton,  in  HorticuUurht. 

38.  Leech's  Kingsessixg.  Rather  large  ;  obovate ;  sea- 
green,  patches  of  dark  green ;  tlesh  rich,  buttery,  of  deUcate 
flavor.  Latter  part  of  Sept.  Origin  by  Isaac  Leech,  King- 
sessing,  near  Philadelphia. 

39.  Harvard,  UEp&r^ne.  Large;  Ion  g-pyri  form ;  rus- 
sety  yellow,  brownish  red  cheek  ;  stalk  stout,  obliquely  set 
in  a  narrow  cavity ;  narrow  basin ;  flesh  white,  melting, 
iuicy,  of  excellent  flavor,  but  liable  to  rot  at  the  core,  if  not 
picked  early.  Sept.  10  to  Oct.  5.  Almost  first-rate,  and  a 
valuable  market  fruit,  being  a  great  grower,  forming  a  large 
tree,  and  producing  enormous  crops.  (Pages  28,  141.)  But 
it  comes  in  whem  pears  and  peaches  are  abundant,  and  it 
requires  15  or  16  j'cars  to  come  into  bearing. 

40.  Long  Greex,  MoutJi  Water,  Vtrte  Longue.  Rather 
arge;  long-pyriform ;  green,  many  dots  and  specks;  stem 

an  inch  long,  set  obliquely ;  scarcely  a  basin  ;  flesh  white, 
tender,  very  juicy,  of  a  sweet,  excellent  flavor.  10  Sept. 
into  Oct.  A  slow  grower,  but  very  productive,  hardy,  and 
one  of  the  best  old  varieties,  and  but  few  new  ones  excel  it. 
Succeeds  well  on  the  quince. 

41.  Gushing,  Hanners.  Rather  large ;  obovate  ;  green- 
ish-yellow, red  m  the  sun ;  stalk  medial,  shallow  basin  ;  flesh 
white,  fine,  melting,  buttery,  hardly  first  rate.  Sept.  10  to 
Oct.  10.  Very  hardy,  slow  grower,  great  bearer.  Origin, 
Hingham.     Hanners  (origin,  Boston)  probably  the  same. 

42.  Ananas.  Medial;  roundish-obovate ;  yellow,  tinge 
of  red;  melting,  delicious.  Excellent.  From  Sept.  1  into 
Oct.     So  says  Barry.     Does  well  on  the  quince.     Foreign. 

43.  Henry  4th.  Small  medial ;  roundish,  flattened  at 
the  eye  ;  greenish  yellow  ;  rather  coarse,  melting,  juicy,  of 
a  rich,  perfumed  flavor.  Sept.  10th  to  Oct.  Good  bearer. 
Too  small  for  market.     Foreign. 

44.  Capsheaf.  Medial ;  roundish-obovate ;  yellow,  cin- 
namon russet ;  melting,  juicy,  rather  puckery.  Sept.  and 
into  Oct.     A  good  grower,  and  great  bearer.     Origin,  R.  L 

45.  Dunmore.  Large  ;  long-obovate  ;  greenish,  dots  and 
specks  of  red  russet ;  flesh  whitish,  very  melting,  buttery,  of 
a  rich  pleasant  flavor.  Sept.  10  and  into  Oct.  Good  grower, 
great  bearer.     Fruit  varying  from  almost  first-rate  to  insipid 


160  AJIERICAN    FRUIT    BOOK. 

46.  Flemish  Beauty.  (See  frontispiece.)  Large ;  obo 
vate  ;  roughish,  pale  yellow,  with  marbling  of  ligTit  russet, 
brownish  in  the  sun ;  stalk  1^  inches  long,  in  a  narrow 
cavity  ;  calyx  open,  in  a  small  basin ;  flesh  yellowish- white, 
little  coarse,  melting,  juicy,  with  a  rich  saccharine,  musky 
flavor,  Sept.  into  Oct.  Gather  rather  early  and  ripen  in 
the  house  ;  sometimes  good  nearly  ripened  on  the  tree.  In 
an  open  situation  and  warm  soil,  it  comes  up  to  a  high 
state,  and  ranks  among  the  best.     Great  grower,  and  bearer. 

47.  Edwards's  Elizabeth.  Medial ;  pyriform ;  lemon- 
yellow  ;  buttery,  of  a  fine  vinous  flavor.  Sept.  15th,  and 
into  Oct.  Gov.  Edwards,  of  Ct.,  raised  several  seedlings, 
and  this  is  one  of  the  best. 

48.  Hull.  Bledial ;  obovate ;  yellowish-green,  much 
russet,  rather  coarse,  melting,  juicy,  sweet,  pleasant.  Sept. 
15  and  into  Oct.  Origin,  Swansey.  A  different  fruit  \iax 
recently  been  shown  as  the  Hull.    Yellow,  with  a  red  cheek 

49.  Rousselet  de  Rheims.  Small ;  obovate ;  yellowish- 
green,  brownish-red  and  russet  specks  in  the  sun ;  stalk 
rather  long,  set  without  any  depression  ;  full  at  the  calyx ; 
flesh  breaking,  sweet,  rich  and  aromatic.  Latter  part  of 
Sept.     Foreign. 

50.  Paradise  de  Automne.  Large;  pyriform;  dull 
yellow,  much  bright  russet ;  stem  1^  inches  long ;  shallow 
basin ;  rather  coarse,  melting,  of  a  rich,  sprightly,  perfumed, 
delicious  flavor.  Last  of  Sept.  and  Oct.  New  and  promis- 
ing, excellent  in  growth,  production  and  quality.     Foreign. 

51.  Belle  et  Boxne.  Large,  roundish;  pale  yellow; 
coarse,  tender,  sweet,  pleasant.  Second-rate.  Last  of  Sept. 
A  great  bearer,  and  pretty  good  for  market.     Foreign. 

52.  Williams's  Early.  Small  medial  ;  obovate  ;  yellow  ; 
crimson  cheek ;  melting,  juicy,  rich,  sugary,  and  excellent. 
Last  of  Sept.  and  into  Oct.  Good  grower,  great  bearer.  By 
Mr.  A.  D.  Williams,  Roxbury,  Ms, 

53.  Eyewood.  Rather  small ;  flat ;  yellowish-green, 
specks  of  greenish  russet ;  tender,  juicy,  of  a  rich  acid 
flavor.  Varies  from  excellent  to  poor.  Latter  part  of  Sept. 
and  into  Oct.    Vigorous  and  productive.     Foreign, 

54.  Adams.  Small ;  roundish-obovate  ;  deep  yellow, 
russet  patches ;  rather  coarse,  melting,  tender,  juicy,  of  a 
pleasant  aromatic  flavor.  Latter  part  of  Sept.  to  15  Oct.  A 
good  grower,  grmt  bearer.  Nearly  first-rate.  Origin, 
Quincy. 


FALL    PEARS. 


161 


55.     Andrews,      Armor)/,      Gibson. 
{^Dotted   Outline.)     Large  ;  pyriform  ; 
yellowish-green,  dull  red   cheek,   few 
dots ;   stem   an   inch  long,   set  on  a 
crumpled  end,  calyx  open, 
in   a   deep   basin  ;     flesh 
greenish-white,     melting, 
very  juicy,  with  an  excel- 
lent spicy,  vinous  flavor 
15  Sept.  to  15  Oct.     Tret 
hardy,  a  good  grower  and 
great  bearer.     It  requires 
high  culture  to  bring  the 
fruit    to    perfection,    and 
then      it      is 
almost     first- 
rate,   but  va- 
riable. Ripen 
pretty  well  on 
the  tree.   Na- 
tive   of    this 
vicinity.  Ives 
says  that  on 
his       (sandy 
loam)  soil,  it 
is  among  the 
best  of  native 
pears.      Pin- 
neo  says  that 
in  that  (north- 
ern)    region, 
it    does     not 
ripen  well. 


\\ 


50.  Beurre  Bosc.  Large , 
pyriform,  tapering  almost  to 
a  point ;  rough,  dark  yellow 
ground,  mostly  cinnamon 
russet ;  slight  red  in  the  sun  ; 
stalk  long,  medial,  curved; 
calyx  small,  in  a  shallow 
basin ;  flesh  white,  melting, 
buttery,  with  a  rich  delicious 
flavor,  slightly  perfumed. 
Sept.  15  and  Oct.  Rather 
slow  grower  and  moderate 
bearer  J   hence  not  profitable 


for  market.     Fruit  uniformly  good,  and  of  the  highest  char- 
acter.    Should  be  double-worked  on  the  quince.     Foreign. 

57.   Chelmseord.     Large;  pyriform;  deep  yellow,  bright 
red  cheek :  (lesh  white,  crisp,  saccharine.    Second-rate.    Good 
for  stewing.    Good  grower,  great  bearer.    1st  oi  Oct.    Native 
14* 


162 


AMERICA!^    FRUIT    BOOK. 


58.    Seckel,  New  York  Red 
Cheek.  {Dotted      Outline.) 

Small  ;    obovate  ;     yellowish- 
brown,  russet  red  cheek  ;  stalk 
short,  in  a  slight  basin ;  flesh 
whitish,    melting, 
buttery,  very  jui-  / 

cy,   of    a    sweet,  / 

rich,    spicy,    lus-  / 

cious  flavor.  Gen-  / 

erally  considered 
the  very  best. 
Some  prefer  a 
more  vinous  fla- 
vor. Last  of  Sept. 
and  Oct.  Hardy, 
slow  grower,  great 
bearer.  Needs 
high  culture.  Does 
not  grow  well  on 
the  quince.  Ernst 
has  raised  fine 
specimens  on  the 
mountain  ash,  and 
the  largest  he  ever 
saw  were  from  a 
tree  on  a  thorn 
root.  It  does  bet 
ter  on  the  apple 
than  other  kmds. 
The  fruit  is  larger, 
but  poorer. 


\ 


59.  Louise  Bon  de  Jersey, 
Large  j  pyriform  ;  smooth,  pale 
green,  brownish-red  in  the  sun, 
numerous  large  gray  dots ;  stalk 
an  inch  long,  curved,  set  obliquely, 
without  depression ;  calyx  open, 
in  a  shallow  basin ;  flesh  greenish- 
white,  melting,  very  juicy,  of  a  rich 
and  excellent  flavor,  as  good  as 
the  Eartlett.  Last  of  Sept.  and 
Oct.  For  hardiness,  growth,  pro- 
duction, uniform  fairness,  and  ex- 
cellence, this  fruit  is  very  promis- 


ing.    Does  well  on  the  quince.     Foreign. 

60.  Heathcot.  Medial ;  obovate  ;  lemon-yellow,  a  little 
russet,  slight  brown  in  the  sun  ;  stem  stout,  obliquely  set  in 
a  small  cavity ;  narrow,  shallow  basin ;  melting,  buttery, 
juicy,  of  a  sprightly  vinous  flavor.  Last  of  Sept.  and  Oct. 
Hardy,  thrifty,  moderate  bearer.  Gov  Gore's  garden. 
Waltham,  Ms. 


FALL     PEARS.  163 

61.  Jalousie.  Rather  large;  short  pyriform;  deep  rus- 
set, ruddy  in  the  sun ;  sweet  and  pleasant.  Second-rate. 
Oct.  1st.     Great  bearer,  fruit  very  fair.     Good  for  market. 

62.  Watertown.  Rather  large  ;  roundish-ovate  ;  pale- 
yellow,  patches  of  russet,  slight  blush  in  the  sun  ;  stem  short, 
stout  J  flesh  very  tender,  melting,  juicy,  sub-acid,  luscious. 
Last  of  Sept.  and  Oct.  Nearly  tirst-rate,  and  it  may  be  val- 
uable, as  it  is  hardy,  vigorous,'  productive.    WatertowTi,  IMs. 

63.  Bon  Cretien  Fondante.  Rather  large ;  roundish- 
oblong  ;  pale  green ;  very  juicy,  melting,  rich,  deUcious 
flavor.     Almost  first  to  second-rate.     Oct.     Foreign. 

64.  Capiumont.  Large  medial ;  rather  long-turbinate  ; 
clear  yellow,  cinnamon  specks  ;  flesh  fine,  melting,  buttery, 
sweet,  pleasant.  Oct.  A  good  grower,  great  bearer  in  all 
seasons  and  soils ;  apt  to  crack,  rot,  and  be  astringent. 

65.  Surpass  Virgalieu  or  Virgalouse.  Rather  large  ; 
obovate  ;  lemon-yellow,  pale  blush  full  in  the  sun  ;  flesh 
yellowish-white,  fine,  melting,  juicy,  of  a  rich,  sugary, 
delicious,  aromatic  flav^or.  Oct.  Vigorous  and  good  bearer. 
Equal  to  old  St.  Michael  or  "White  Doyenne.  Origin  traced 
to  Parmenter's  nursery,  Brooklyn,  N.  Y. 

66.  King  Edward.  Large  ;  pyriform  ;  yellow  ;  melting, 
buttery.     Oct.     Often  poor  and  puckery. 

67.  Beurre  Van  BIarum.  Large;  pyriform;  yellow, 
seldom  a  red  tinge  ;  melting,  juicy,  sweet,  and  pleasant. 
Oct.     Popular  in  some  parts  of  the  West.     Foreign. 

68.  Brown  Beurre.  Large;  long-obovate  ;  yellowish- 
green,  russet,  and  reddish-brown  in  the  sun ;  melting,  but- 
tery, very  juicy,  with  a  high  sub-acid  vinous  flavor,  admired 
by  a  few  men,  and  disliked  by  most  women  and  children. 
Oct.  Very  uncertain,  especially  in  the  North.  Liable  to 
crack.  Best  on  the  quince,  and  trained  in  a  warm  location. 
Bad  grower,  poor  bearer.*    Foreign. 

69.  Bezi  de  Montigny.  Medial;  obovate;  yellowish- 
green  ;  melting,  juicy,  of  a  sweet  musky  flavor.  Oct.  Re- 
sembles Unbaniste,  and  almost  as  good.     Foreign. 

70.  CoMPTE  DE  Lamy.  Small;  roundish-obovate ;  yel- 
low, red  cheek ;  fine,  melting,  buttery,  sweet,  delicious, 
Oct.     Better  on  the  quince. 

71.  Oliver's  Russet.  Rather  small ;  nearly  obovate ; 
yellow,  mostly  cinnamon  russet ;  melting,  juicy,  of  a  rich, 
sweet  aromatic  flavor.  Oct.  Vigorous  and  productive 
Rather  small  for  market.    By  Mr.  J.  P.  OUver,  Lynn,  Ms. 


164 


AMERICAN    FRUIT    BOOK. 


72.   BuFFUM.  Medial  ; 

'long-obovate ;  yellow,  with 
thick  specks  and  patches  of 
red  and  russet  in  the  sun ; 
stem  short;  thick,  in  a  slight 
cavity  ;  calyx  small,  open,  in 
a  small  basin ;  flesh  white, 
melting,  tender,  juicy,  with  a 
fine  spicy  flavor.  ^, 

Varying  from  al- 
most first  to  sec- 
ond-rate ;     gen- 
erally        good. 
A  good,  upright 
grower  and  great    ; 
bearer,  and  one  • 
of  the  most  val-  5 
uable  and  sala-  5 
ble  orchard  [ 

pears.      Raised  \ 
by  David    Buf-  V 
fum,     Ne^vport     * 
R.    I.,    from    a 
seed  of  St.  Mi- 
chael,  which   it 
resembles. 


73. 

line.) 
round 


Fulton.  (Dotted  Out- 
Small  medial ;  flattish- 
,  cinnamon  russet;  stem 
rather  long,  slim,  in  a  narrow 
cavity  ;  calyx  open,  in  shallow 
uneven  basin ;  flesh  white, 
tender,  rather  juicy,  of  a  sweet, 
sprightly,  pleasant  flavor  ;  very 
salable,  as  it  is  uniformly  fair 
and  good.  A  good  grower  and 
great  bearer,  and  very  hardy ; 
it  is  one  of  the  best  pears  for 


K 


orchard  culture  in  the  ?>*orth.     Oct.  and  into  Nov.     Ripen 
in  the  house.     Origin,  farm  of  Mrs.  Fulton,  Topsham,  Me. 

74.  IVIaria  Louise.  Rather  large ;  long-pyriform,  one- 
sided ;  yellow,  much  light  russet  in  the  sun ;  stalk  1^  inches 
long,  set  obliquely  with  little  or  no  cavity ;  calyx  small,  in  a 
narrow  plaited  basin  ;  flesh  white,  melting,  very  buttery, 
with  a  rich  saccharine  and  vinous  flavor.  Oct.  and  into 
Nov.  It  varies  from  first-rate  to  poor.  Apt  to  crack  in 
N.  England,  and  is  very  uncertain.  It  succeeds  well  in  the 
Middle  States,  and  in  the  West.  A  bad  grower  from  the 
groitnd.  Good  bearer.  Louise  Bon  dc  Jersey  is  preferred. 
Foreign . 

75.  Petre.  Large  medial ;  obovate ;  pale  yellow,  some 
greenish  russet;  fine,  melting,  buttery,  of  a  high  perfumed 
flavor.  Oct.  and  Nov.  Slow  grower,  good  bearer.  Origiu. 
Philadelphiu 


FALL     PEARS. 


165 


76  Swan's  Orange,  Onondaga.  Very  large  ;  long-obo- 
vate  ;  smooth,  golden  yellow,  russet  specks,  tinged  with  light 
red  in  the  sun  ;  stem  an  inch  long,  stout,  curved,  set  oblique- 
ly in  a  slight  cavity;  calyx  small,  close,  in  a  small  basin; 
flesh  white,  fine,  melting,  very  juicy,  rich  sub-acid, 
aromatic  flavor,  but  hardly  first  quality  ;  or  varying  from 
nearly  first  to  second-rate.  Oct.  and  into  Nov.  Tree  hardy 
vigorous,  and  a  great  bearer.  As  it  combines  many  excel- 
lences, it  is  regarded  as  one  of  the  best.  Origin,  farm  of  Mr. 
Curtis,  Farmington,  Ct.,  whence  a  graft  was  carried  to  Onon- 
daga, N.  Y.;  there  propagated,  and  lately  disseminated. 


77.  White  Dotennb, 
ViRaouLousE,  St. Michael 
of  N.  England,  Virga- 
liea  of  New  York,  But- 
ter Pear  of  Pennsylva- 
nia. (Butted  Outlive.) 
Rather  large ;  obovate  ;  clear  pale  vel- 
low,  with  small  dots ;  a  red  cheek,  full  in 
the  sun  ;  stalk  an  inch  long,  stout,  in  a 
small  cavity  ;  calyx  small,  in  a  shallow, 
finely  plaited  basin  ;  flesh  white,  fine 
texture,  melting,  very  buttery,  of  a  rich, 
high,  delicious  flavor.  Oct.  and  into  Nov. 
Many  regard  this  pear  as  a  standard  of 
excellence  ;  many  others  prefer  the  Seckel. 
It  is  perfectly  hardy  in  tree  and  fruit,  and 
first-rate  in  quality,  in  the  Middle  and 
Western  States,  in  western  N.  Y.,  and  in 


/ 


-'WAV 


SvcaiVs 


-AVW 


166 


AMERICAN   FRLIT   BOOK. 


the  region  of  Baltimore  ;  but  it  generally  blasts  and  cracks 
in  N.  England,  on  the  sea-coast,  yet  it  still  flourishes  in  the 
interior.     Where  uncertain,  it  does  better  on  the  quince. 

78.  Napoleon.  Kather  large  ;  obtuse-pyriform ;  gi'eenish 
pale-yellow,  deeper  in  the  sun,  sometimes  a  red  tmge  ;  stem 
rather  short,  rather  stout,  in  a  slight  depression;  basin  of 
moderate  depth  ;  flesh  whitish,  coarse,  melting,  extremely 
juicy,  of  a  sprightly,  slight  acid,  delicious  flavor.  Oct.  and 
Nov.     Sometimes  excellent,  but  rather  late  and  uncertain  in 

yy^  this  region,  excepting  in 
,♦*  /  warm  soil  and  locations. 
Better  further  south.  Does 
well  on  quince  or  pear. 
Ripen  m  a  warm  room. 
Foreign. 


i\ 


79.  Urbaniste.  {Dotted  Oiitlme.)\ 
Rather  large  ;  obovate,  inclining  to 
pyramidal ;  smooth,  pale  yellow, 
gray  dots,  and  a  Uttle  russet ;  stalk 
short,  stout,  a  broad  basin ;  calyx 
small,  in  a  narrow  cavity ;  flesh 
white,  melting,  buttery,  very  juicy,  of 
a  rich,  delicious,  peculiar,  perfumed 
flavor.  Oct.  and  Nov.  Hardy,  a 
moderate  grower  and  bearer,  and 
one  of  the  best.  It  resembles  the 
White  Doyenne,  which  has  failed 
^  in  some  sections.  Cabot,  after 
\     long  experience,   recommends  this 


Napoleon. 


^^ 


as  one  of  the  surest  and  best  for  general  culture.    Long  in 


FALL     PEARS.  167 

coming  into  bearing  on  the  pear  stock.    Flourishes  double- 
worked  on  the  quince.     Foreign. 

80.  Beurke  de  Akjou.  Large  medial ;  obovate  greenish- 
yellow,  a  little  russet ;  flesh  whitish,  fine,  buttery,  with  a 
rich,  sprightly,  vinous,  sub-acid  flavor.  Oct.  and  Nov.  New, 
fine,  and  promising.     Vigorous  and  productive.     Foreign. 

81.  Hancon's  Incomparable.  Large  medial;  roundish; 
obovate  ;  yellowish -green,  with  pale  brown  and  russet  spots 
and  patches  ;  melting,  buttery,  of  a  pleasant  vinous  flavor. 
Oct.,  Nov.     Foreign. 

82.  Van  Mons  Leon  le  Clerc.  Large  ;  oblong-obovate  ; 
pale  greenish-yellow,  mingled  with  brown,  slight  russet  near 
the  stalk  ;  stem  rather  long  and  stout  ;  set  obliquely,  with  a 
slight  cavity ;  calyx  small,  in  a  shallow  basin  ;  flesh  yellow- 
ish-white, melting,  buttery,  with  a  rich  sweet  flavor.  Vary- 
ing from  nearly  first-rate  to  second-rate.  Oct.  and  Nov. 
Very  liable  to  canker  in  wjood  and  blast  in  fruit.  It  has  been 
rated  too  high.  Moderate  grower  and  great  bearer.  Does 
best  on  the  quince.     Foreign. 

83.  Calhoun.  Medial ;  obovate  ;  pale  yellow,  pale  red 
in  the  sun  ;  melting,  juicv,  of  a  rich  vinous  flavor.  Last  of 
Oct.     By  Gov.  Edwards." 

84.  Bishop's  Thumb.  Rather  large  ;  long,  narrow,  taper- 
ing much  ;  yellowish-green  ;  melting,  juicy,  of  a  pleasant 
flavor.     Last  of  Oct.    Hardly  first-rate.     Foreign. 

85.  Queen  of  the  Low  Countries.  Large  ;  pyriform  ; 
yellow,  beautiful  red  in  the  sun ;  stalk  long,  curved,  no 
depression  ;  flesh  melting,  juic)',  pleasant  vinous.  Not  first- 
rate.     Last  of  Oct.     Foreign. 

86.  Thompson.  Medial ;  obovate ;  lemon-yellow,  little 
"usset ;  melting,  buttery,  of  a  rich,  sugary  flavor.  Last  of 
")ct.  and  Nov.     Foreign. 

87.  Gray  Doyenne,  Doyenne  Grix,  Doyenne  Boussouck.^ 
Resembles  "White  Doyenne  ;  more  round  ;  much  cinnamon 
rnsset ;  little  later  and  better.  Rich  cinnamon  flavor. 
Latter  part  of  Oct.  and  Nov.  Esteemed  in  New  York.  It 
blasts  in  the  east ;  also  in  northern  0. 

88.  Bleecker's Meadow.  Small  medial ;  roundish  ;  yellow, 
crimson  in  the  sun  ;  flesh  firm,  with  a  high  musky  fragrance 
and  spicy  flavor.  Excellent  for  cooking,  some  like  its  flavor  for 
eating.    Nov.    A  great  grower  and  good  bearer.    Origin,  Pa. 

89.  FiGUE.  Large  medial;  pyriform;  greenish,  russet 
patches,  dull  red  in  the  sun;  rather  coarse,  melting,  rich, 
sweet  brisk  flavor.    Nov.    Foreign. 

*  Doyenne  Boiissoiirk  is  a  distinct  and  promising  variety,  resembliofC 
White  Doyenne  in  appearance,  quality,  and  time  of  ripening. 


168 


AMERICAN    FRUIT    BOOK. 


90.  Dix.  {Butted  Outline.)  Large ;  pyriform ;  golden 
yellow,  with  dots  and  patches  of  russet,  and  a  red  tinge  in 
the  sun  ;  stem  medial  length,  thick  at  each  end,  set  obhquely 
in  a  slight  depression  ;  calyx  small,  in  a  slight  basin  ;  flesh 
a  Uttle  coarse,  melting,  juicy,  of  a  rich,  sugary.  Champagne 
flavor^  with  a  fine  aroma.  Last  of  Oct.  and  into  Dec.  One 
of  the  most  splendid  and  excellent  of  all  pears,  when  perfect, 

^_ ,,...j^  selling  at    enor- 

rico^/'^>,^  •*      \  raous    prices  of 

$2  per  dozen, 
and  one  tree  pro- 
duced S47  worth 
at  one  crop  ;  yet 
one  of  the  most 
uncertain  of  all 
pears.     In  light 


A.— .> 


/ 


/" 


/ 

soils  it  generally  cracks  and 
blasts,  and  often  on  strong  mcist 
soils.  On  the  pear  it  is  gener- 
ally 12  or  16  years  in  coming 
into  bearing,  and  then  bears 
sparsely  for  some  years.  Very 
hardy,  good  grower.  It  does 
well  double-worked  on  the 
quince,  and  bears  earlier.  Ori- 
gin, the  estate  of  Madam  Dix, 
Boston. 

91.  Vicar  or  Winkfield, 
Clion  of  Kenrick,  Mojisieur  le 
Cure,  Bourgermester  incorrectly, 
of   some      Very  large;    long 


FALL   TEAKS. 


16S 


pyriform  ;  pale  yellow  brown,  full  in  the  sun  ;  stem  1^ 
inches  long,  slender,  obliquely  set  without  cavity ;  slight 
basin  ;  flesh  greenish-while,  coarse,  juicy,  sometimes  of  a 
pleasant  lively  flavor.  Excellent  for  cooking  ;  for  the  des- 
sert, varying  from  pretty  good  to  second-rate.  Nov.  to  Jan. 
Ripen  m  close  boxes,  in  a  warm  room.  Does  well  on  the 
quince.  As  it  is  hardy,  a  great  grower,  and  enormous  bearer, 
the  fruit  large,  fair, 
and  it  comes  in  when 
pears  are  scarce,  it  is 
one  of  the  most  profit- 
able for  the  market  or 
home  consumption. 
Requires  a  warm  lo- 
cation, and  a  long 
warm  season. 


\ 


7 


\ 
\ 
\ 
\ 
\ 

V 

V 

\ 


92.  Oswego  Beurre,  Read^s  Seed 
ling.  (Dotted  Outline.)  Rather 
large ;  oval-obovaie ;  greenish-yellow, 
mottled  with  russet ;  stem  short  and 
stout,  in  a  deep  cavity ;  shallow 
basin  ;  flesh  tender,  melting,  juicy,  of 
a  brisk  saccharine,  and  slightly  acid 
flavor.  Nov.  to  mid-winter.  Vigor- 
ous, and  a  prodigious  and  constant 
bearer.  Newly  introduced,  but  prom- 
ises to  be  one  of  the  most  profitable. 
Raised  by  Mr.  Walter  Read,  Oswego, 
N.  Y.  Our  outline  is  taken  from  the 
Horticulturist. 

93.  Beurre  Diel.  (Larger  Outline.) 


\ 


,.i^'" 


15 


170  AMERICAN    FRUIT    BOOK. 

Large  ;  obtuse -pyriform  to  obovate  ;  lemon  or  orange-yellow, 
marbled  with  russet,  large  brown  dots ;  stem  rather  long, 
stout,  in  an  uneven  cavity ;  flesh  whitish,  rather  coarse,  half 
melting,  rich,  sugary,  and  delicious.  AVhen  perfect  is  first- 
rate,  but  often  insipid  or  astringent,  being  difficult  to  ripen. 
Rather  apt  to  crack.  It  requires  a  warm  location,  high 
culture  and  warm  seaison  in  the  North.  More  certain  in  the 
Middle  States  and  in  the  West.     Best  on  qamce.     Foreign. 

94.  Duchess  de  Angouleme.  Extremely  large ;  long 
obovate,  uneven  knotty  surface.;  dull  greenish-yellow,  much 
spotted  and  spangled  with  russet ;  stalk  1  to  2  inches,  stout, 
m  a  deep -cavity  ;  calyx  in  a  knotty  basin  ;  flesh  white,  but- 
tery, juicy,  of  a  rich,  excellent  flavor.  Nov.  and  Dec.  On 
the  quince,  in  a  warm  soil  and  location,  it  is  of  splendid  size 
and  nearly  first-rate  quality,  but  under  adverse  circumstances, 
poor  and  insipid.  Not  good  for  a  standard,  nor  fit  for  orchard 
culture.     Does  better  further  South.     Foreign. 

95.  FoRELLE,  Trout  Pear.  Medial ;  long-obovate  ;  lemon- 
yellow,  deep  red,  and  crimson  specks  in  the  sun  ;  fine,  melt- 
ing, of  a  rich,  slightly  vinous  flavor.  Nov.  till  Jan.  Not 
suited  to  the  North.     Tree  blights  in  0.     Foreign. 

Winter   Pears. 

96.  M'Laughlin.  Medial ;  obovate ;  rough,  brownish- 
yellow,  red  in  the  sun  ;  stem  three-quarters  of  an  inch  long 
shallow  basin  ;  flesh  a  little  coarse  at  the  core,  mejting,  juicy, 
of  a  rich  pleasant  flavor,  varying  from  almost  first  to  second- 
rate.  Latter  part  of  Nov.  to  Jan.  Very  hardy  in  tree  and 
fruit  Poor  grower  from  the  ground.  Grows  and  bears  well 
on  a  standard,  and  the  fruit  is  very  fair.     Origin,  IMe. 

97.  St.  Germain.  Large ;  pyriform  ;  yellovv'ish-green, 
tinged  with  brown;  a  little  gritty,  melting,  sweet,  pleasant 
flavor.  Latter  part  of  Nov.  to  Jan.  In  the  North  it  is  poo 
unless  sheltered  in  tov-ms  or  cities.  It  is  also  poor  in  oL. 
settled  places.  In  new  lands  and  mild  climates  it  is  valua- 
ble.    Foreign. 

9S.  Prince's  St.  Germain.  jMedial ;  oval-obovate  ;  green, 
mostly  covered  with  brownish  russet,  reddish  in  the  sun  ; 
stem  1^  inches  long,  in  a  slight  cavity ;  calyx  large,  open^ 
in  a  slight  basin  ;  melting,  juicy,  a  blending  of  sweetish  and 
rather  vinous  flavor.  Last  Nov.  to  Jan.  Great  bearer,  and 
fruit  ripens  well.     Origin,  Flushing,  N.  Y. 


WINTER    PEARS. 


171 


98.   Lewis.  (Dotted  Outline.)  Small 
medial ;  obovate-turbinate;  skin  thick, 
rough,  yellowish  pale  green,  with  rus- 
setty  specks  ;  stem  long,  slender,  in  a 
slight  or  no  depression ;  calyx  large, 
spread  open  in  a  slight 
basin  ;      flesh      whitish, 
I'ather    coarse,    melting, 
juicy,   with  a   fine   rich  / 
ilavor.    Va-  / 

ries  with  soil 
and  season, 
ironi  very 
good  to  in- 
sipid. Very 
hardy,  good 
grower,  and 
great  bearer. 
Needs  rich, 
moist  soil, 
and  high 
culture.  Lat- 
ter part  of 
Nov.  to  Jan. 
Adapted  to 
orchard  cul- 
ture. Ori- 
gin, Roxbu- 


"^'^i^/' 


Lewis. 


99.  Beurre  de  Arem- 
BER&.  Large  ;  obovate  ; 
narrowing  much  to  the 
stem ;  skin  thick,  uneven, 
yellow,  many  spots  of  light 
russet ;  stem  short,  stout, 
and  fleshy,  set  obhquely ; 
calyx  small,  in  a  deep  basin  ; 
flesh  while,  melting,  buttery, 
very  juicy,  of  a  rich,  spir- 
ited, sub-acid,  vinous  flavor 
Rather  variable.  Latter 
part    of     Nov.    into    Jan. 

'-   -'--^'-VW^ ^-'-^'' 


fveep  m  close  boxes.  Hardy  and  productive.  It  fails  in  the 
light  soils  of  Salem.  Those  who  prefer  a  smart  Champagne 
flavor,  call  this  the  best  winter  pear.  Good  on  the  quince 
or  pear.     Foreign. 

100.  Cross.  JMedial ;  roundish ;  bright-yellow,  red  cheeks ; 
melting,  juicy,  of  a  sweet,  rich  flavor,  perfumed.  Latter 
part  of  Nov.  to  Jan.  Good  bearer.  By  Mr.  Cross,  New- 
buryport     Hove?/. 

10 L   Columbia.     Large  :  roundish-obovate  :  very  smooth. 


172 


AMERICAN    FRUIT    BOOK. 


/' 


Passe  Colmar, 


fair,  golden-yellow,  orange  tiiige,  full  in  the  sun.  gray  dots; 
stem  rather  long,  slender,  set  obliquely  in  a  narrow  cavity  j 
calyx  medial,  in  a  slight  basin  ;  flesh  white,  little  coarse, 
melting,  juicy,  of  a  rich  aromatic  flavor.  Latter  part  of 
Nov.  to  Jan.  Vigorous,  very  productive,  the  fruit  very  hand- 
some, and  promising  for  the  Middle  Region  of  our  country, 
but  in  N.  England  we  find  that  it  vvants  character,  the  same 
in  Western  N.  Y.    Origin,  Westchester  Co.,  near  N.  Y.  city. 

102.   Winter   Nelis.     Medi- 
al ;    roundish-obovate  ;    rough, 
grayish-yellowish-green,      with 
darker  green,   and  patches  of  i^ 
brownish-russet ;    stem    rather  \^ 
long,  slim,  in  a  narrow  cavity ; 
calyx  open,  in  a  shallow  basin  ; 
flesh  whitish,  fine,  melting,  very 
juicy,    of    a 
rich    saccha- 
rine,    highly 
luscious     fla- 
vor, and  mus- 
ky   perfume. 
Dec.  and  Jan, 
Hardy,    good 
grower     and 
productive  ; 
and  fruit  gen- 
erally,   good. 
The  best  win- 1 
ter    pear    for  I 
'.hose        who 
prefer  a  sweet 
luscious    fla- 
vor.     It  has 
been  flourish- 
ing      every- 
where,      but 
Cabot      says 

that   recently  "" '' 

it  blasts  in  some  locations.     Good  on  the  quince.     Foreign. 

104.  Chaumontel.  Large  ;  long-obovate  ;  rough,  yellow 
ish,  russet  and  red  in  the  sun  ;  melting,  buttery,  sugary 
pleasant  perfume.  Last  of  Nov.  into  Feb.  Better  on  the 
quince.     Hard  to  ripen.     Foreign. 


103. 
large 


V 


Passe  Colmar.  Kather 
obtuse-pyriform,  varying 
to  obovate  ;  yellow,  much  brown 
russet ;  buttery,  rich,  sweet,  aro- 
matic flavor.  Last  of  Nov.  and 
into  Jan.  Hardy,  vigorous,  and 
bears  too  freely.  One  of  the 
finest  sweet  pears  in  its  season, 
when  in  perfection,  but  diflicuU 
to  ripen.  Same  in  Western  N. 
Y.     Better  for  a  warm  garden. 


A.Ay4- 


WINTER    PE.4RS.  173 

105.  Lawtience.  Tolerably  large  ;  obovate.  tapering  to 
a  blunt  end  ;  lemon -yellow,  patches  of  greenish-brown,  rus- 
set around  the  stem  and  eye  ;  stem  medial,  stout,  in  a  large 
cavity  ;  calyx  large,  open,  in  a  large,  furrowed  basin ;  flesh 
yellowish-white,  melting,  juicy,  of  a  rich,  sugary,  excellent 
flavor.  Nov.  into  Feb.  New,  promises  to  be  a  good 
standard  variety  ;  btit  probably  better  adapted  to  the  Middle 
Region  than  to  the  North.  Moderate  growth,  fruit  hardy. 
Origin,  Flushing,  N.  Y. 

106.  Glout  OIorceau.  Rather  large;  oval-obovate ; 
greenish-yellow,  brownish  patches ;  stem  rather  long  and 
slender,  in  a  small  cavity  ;  calyx  open,  in  rather  deep  basin ; 
llesh  white,  fine,  melting,  buttery,  of  a  rich  saccharine 
flavor.  Dec.  and  Jan.  Cracks  in  light  soils.  Pond,  who 
succeeds  with  almost  every  kind,  says  very  poor  bearer. 
For  the  amateur  rather  than  for  the  orchard.     Foreign. 

107.  EcHASsERY,  Ambrette  improperly.  Small  medial ; 
roundish-obovaie  ;  yellow ;  stalk  rather  long,  in  a  narrow 
cavity ;  calyx  open,  almost  level ;  melting,  buttery,  sweet 
and  pleasant.  Winter.  Uniformly  good,  and  remarkably 
hardy  and  productive.     Foreign. 

lOS.  Knight's  Monarch.  Large ;  obovate ;  5'ellowish- 
brown,  red  in  the  sun,  gray  dots  -,  stem,  short ;  shallow  basin; 
melting,  buttery,  of  a  rich,  brisk,  delicious,  musky  flavor 
Last  of  Nov.  to  Feb.  Vigorous  and  productive.  Promising, 
but  not  tested  here.     English. 

109.  Easter  Beurre.  Rather  large  ;  roundish-obovate  ; 
dark  yellowish-green,  specks  of  r asset,  brownisli  full  in  the 
sun  ;  stem  short,  blunt,  in  an  abrupt  cavity;  calyx  small,  in 
a  broad,  shallow,  plaited  basin  ;  flesh  Mliite,  fine,  melting, 
battery,  of  a  rich,  sweet,  and  excellent  flavor,  when  perfect, 
but  it  seldom  ripens  well,  even  in  sheltered  locations.  Dec. 
to  IMay.     Much  improved  on  the  quince.     Foreign. 

110.  Bel'rre  de  Raxz.  IMedial ;  obtuse-pyriform  ;  dark 
green,  russet  specks  ;  stalk  medial,  in  a  slight  depression ; 
slight  basin  ;  melting,  juicy,  of  a  rich,  excellent  flavor. 
Last  of  winter  and  into  spring.  Ripens  not  well  in  the 
North.  Better  in  the  Middle  States.  Esteemed  in  the 
West.     Foreign. 

ill.  \Vilhelmine.  Medial;  obovate;  greenish-yellow, 
gray  specks,  red  tinge  in  the  sun;  stalk  rather  long,  in  a 
slight  depression  ;  calyx  large,  on  a  level,  or  slight  projec- 
tion ;  flesh  meltin£r.  buttery,  juicy,  and  sugary.  Feb.  to 
May.     New  and  nut  tested.     Foreign. 


174  AMERICAN    FRUIT    BOOK. 


CooKiNa   Pears. 


Blef^cker's  Meadow  and  VicaF  of  Winkfield,  already 
described,  are  among  the  very  finest  coolring  pears,  and  they 
are  remarkably  hardy,  vigorous,  and  productive. 

112.  Harrison  Fall.  Large ;  short  pyriform  ;  greenish- 
yellow  ;  stem  an  inch  long,  obliquely  set ;  flesh  coarse, 
sweetish,  excellent  for  cooking.  Oct.  But  little  known 
here.     Ives  raises  fine  specimens. 

113.  Owen.  Medial;  roundish-oval ;  dark  green.  Oct., 
Nov.,  Dec.  One  of  the  finest  cooking  pears  in  its  season. 
Flesh  tender,  delicious,  and  finely  colored.  Hardy,  vigorous, 
and  productive.  Garden  of  Mr.  John  Owen,  Cambridge, 
Doubtless  a  native  of  this  region,  and  well  adapted  to  more 
northern  climates. 

114.  Catalac.  Extremely  large;  turbinate;  yellow, 
dotted  with  brown,  brownish-red  in  the  sun  ;  flesh  hard  and 
rough  ;  for  cooking  only,  very  good,  and  a  beautiful  color 
when  cooked.     Nov.  to  Feb.     Foreign. 

115.  Pound.  Large  ;  pyriform  ;  yellowish-green,  with  a 
dull  brown  cheek ;  stem  long,  stout ;  slight  basin  ;  flesh 
firm,  good  for  baking,  stemng  or  preserving,  excelling  the 
Iron  pear.  Oct.  to  May.  Very  vigorous  and  productive, 
but  the  tree  is  not  very  healthy  in  N.  England,  and  the  truit 
blasts  a  little.  It  does  better  for  the  South,  and  here  many 
cultivators  prefer  it  to  the  Iron  pear. 

116.  Iron  Pear,  Black  Pear  of  Worcester.  Large  ;  long- 
obovate  ;  skin  thick,  rough,  green,  much  dark  russet ;  flesh 
hard,  coarse  ;  merely  a  poor  cooking  pear,  being  difficult  to 
cook,  and  then  not  excellent.  Once  popular  m  market,  but 
of  late  not  very  salable.     Winter.    Great  bearer. 

117.  Uvedale's  St.  Germain.  Very  large;  p}Tiform; 
yelloAvish-green,  with  a  brown  cheek  ;  stem  medial, 
obliquely,  and  rather  deeply  set ;  deep  basin  ;  flesh  hard  and 
astringent.  Good  for  cooking.  Winter  and  early  spring. 
Rather  tender  for  this  climate. 

118.  Winter  Frank  Real.  Medial ;  roundish  ;  yellow, 
specks  of  russet  brown,  brownish  cheek.  Flesh  firm  ;  good 
for  cooking.     Winter  and  into  spring.     Foreign. 

119.  Easter  Bergamot.  Large  medial;  roundish-obo- 
vate  ;  pale  yellow  ;  flesh  white,  crisp,  juicy,  and  melting,  of 
a  sprightly  flavor,  and  fine  for  cooking.     Foreign. 


PEARS. 


175 


2 
S  « 

£5 

Is- 

2 

li 

2  to    6 

3 

1  to    4 

2  toIO 

5  to  10 

5  to    7 

1 

1 

5 

u 

2  to    4 

6 

lito    2 

4 

lUo    3 

12 

1 

2 

I  ho    3 

2  to    6 

2Uo   4 

iHo   2 

lito    3 

6 

1 

11 

I 

2  to  10 

2  to    3 

2  to    3 

2  to    3 

4 

1 

I  to    5 

2  to    4 

Uto    3 

5 

1 

3 

1 

7 

li 

u 

TABLE    OP     PEARS, 

la  order  of  ripening.     (Page  11.) 

Summer  Pears. 

Madeleine, July  25  to  Aug.  10 

Jargonelle, Aug.  5  "    Aug.  20 

Zoar  Seedling, «      u  c<       «        .« 

Osband's  Summer,  .    .    .   Aug.  10  "       "       30 

Bloodgood, "    12  "    Sept.    5 

Muskingum, "    15  "       •'         " 

Moyamensing, "    12  "       "        " 

Julienne, "    15  "       "         " 

Belle  of  Brussels,    ...       '«     «  »      «        « 

Dorr, i(     i<  »      u        .< 

Rostiezer, "    20  "       "       10 

Wadleigh,      «      «  u       »        u 

Summer  Frank  Real,  .   .       "     "  «      «        " 

Tyson, .c     u  s.      «        » 

Dearborn's  Seedling,  .   .       "     "  "      '«        « 

Osborn, «     u  »      «        « 

i<\;/Z    Pears. 

St.  Ohislain, Sept.  1  to    Sept.  20 

Bartlett,      «      (.  u      •«       25 

Wilbur, »      .«  »       »         i< 

Pratt        ...       .       .    .       II     n  *i       (I        (< 

Golden  Beiirr'e  of  Bilboa,      "      "  «       "        " 

Knight's  Seedling,  ...       «'      ««  «      «'        « 
Stevens's  Genesee,  ...       "     10     "     Oct. 

Washington,      .....       "     "  "      " 

Belle  Lucrative,    ....  Latter  part  of   Sept, 

Ganscl's  Bergamot,     .    .       "  "      "        " 

Frederic  de  Wurtcmberg,      "  "      "       " 

Harvard, Sept.  10  to  Oct.  5. 

Long  Green, u  «c   ,.     ,<      a 

Gushing, "  u   u     (<      u 

Flemish  Beauty, "  ""«<<« 

Paradise  de  Automne.     ...     "  "    "     "      " 

Eyewood, '...."  "    "     "      " 

Adams, Last  of  Sept. 

Andrews, "      "      " 

Beurre  Bosc, »      .<      « 

Sfckol,    ...    •  .   .   .  Last  of  Sept.,  and  Oct, 

Louise  Bon  de  Jersey,        "      "  "        "       " 

Heathcot »      «  «        c;       « 


176 


AMERICAN    FRUIT    BOOK. 


Ss 


1   to 
5   to 


1  to 

2  to 


to 
to 


4 
4 
5 
4 

1  to  5 
1  to  10 
Hto  5 
I  to 
I 
iHo  6 
H  to    9 


4    to    5 

2  to  8 
I    to  3 

3  to  8 
Uto  5 

I    to  10 


iHo 
li  to 

2   to 
li  to 


LIST     OF     PEARS, 

111  order  of  ripening.     (See  page  11.) 


Fall  Pears. 

Trescott, Last  of  Sept. 

Abbott «'      «'     " 

Brown  Beurre, Oct.    i 

Jalousie, Oct.    i 

Surpass  Virgalieu, "     " 

Beurre  Van  Marum, "     " 

Buffum, «     " 

Fulton, Oct.  into  Nov. 

Marie  Louise,     "       "        " 

White  Doyenne, «'       "        " 

Swan's  Orange, "       "         " 

Beurre  de  Anjou, "       "        " 

Urbaniste, "       "        " 

Napoleon,     .    • «       "         " 

Van  Mons.  Leon  le  Clerc,   .   .      "      "        '« 

Bishop's  Thumb, Last  of  Oct. 

Q,ueen  of  the  Low  Countries,  .   .     "      "     " 

Gray  Doyenne,     .    • "       "  Nov. 

Bleecker's  Meadow,  ......     "      "     " 

Dix, Nov. 

Ficar  q/"  Winkfield, Oct.  into  Dec. 

Duchess  de  Angouleme,    ....   Nov.  to  Jan. 

Oswego  Beurre, "      "      " 

Beurre  Diel, Nov.  to  winter. 


1   to 
iHo  10 
U  to    5 
1    to    6 

1 
1    to    5 

2 


1    to  10 


Winter  Pears. 

M'Laughlin, Last  Nov.  to  Jan. 

Lewis, «      "      "     " 

St.  Germain, " 

Cross,    .    .    .    .    • 

Columbia, 

Prince  St.  Germain,   .... 
Beurre  de  Aremberg,  .... 

Chaumontel, "       "      "  Feb. 

Lawrence, 

Glout  Morceau, Dec.  and  Jan. 

Winter  Nelis, "         "      " 

Passe  Colmar, •  .    "         •'_    " 

Echassery, Winter. 

Knight's  Monarch,     .   .   .    •  .   .  Jan.  and  Feb. 

Easter  Beurre, Dec.  to  May, 

Beurre  de  Reuiz,     ....  Winter  and  Spring. 


TEAKS.  177 

The  Summer  Pears,  Zoar  Seedling,  Osband's  Summer, 
Muskingum,  Moyamensing,  and  Osborn,  are  new  and  promising, 
but  not  well  tested  here,  and  some  of  them  are  but  little  known 
anywhere. 

The  Fall,  Pratt,  Trescot,  Abbot,  Paradise  de  Automne, 
Wilbur,  Hull,  Swan's  Orange,  Knight's  Seedling,  Oswego 
Beurre,  and  Lawrence,  have  not  been  well  tested. 

The  Winter,  Columbia,  and  M'Laughlin,  are  but  little  known. 

Ernst  recommends  Madeleine,  Julienne,  Bartlett,  Osborn, 
Summer  Colmar,  Washington,  Doyenne  Gray,  Flemish  Beauty, 
Seckel,  Duchess  de  Angouleme,  Beurre  Diel,  Louise  Bonne  ae 
Jersey. 

KiETLAND  AND  Elliott  rccommcnd  the  following  varieties 

Summer.  For  the  Garden  —  Madeleine,  Dearborn's  Seedling, 
Bartlett,  Summer  Frank  Real,  Belle  of  Brussels,  Musk  Robart, 
(K.,)  Early  Doyelone,  (E.)  For  Market,  Madeleine,  Windsor, 
Bartlett,  Belle  of  Brussels,  Summer  Beauty,  (K.,)  Zoar's  Seed- 
ling, (E.,)  Summer  Frank  Real. 

Fall.  For  the  Garden  —  Louise  Bon  de  Jersey,  Beurre  Bosc, 
Ananas  de  Ete,  Kirtland's  Beurre,  Marie  Louise,  Rousselet  of 
Rheims,  (K.,)  Honey,  (E.,)  Seckel,  Stevens's  Genesee,  Gansell's 
Bergamot,  Heathcot,  Beurre  Diel,  White  Doyenne,  Gray  Doyenne, 
Dix.  For  Market,  add  Frederic  de  Wurtenberg,  Bezi  de  La 
Motte,  Napoleon,  Colt's  Beurre,  Beurre  Van  Marum,  Duchess 
de  Angouleine.  Many  others  —  such  as  Belle  Lucrative,  An- 
drews, &c.,  have  not  been  well  tested. 

Winter.  For  the  Garden —  Winter  Nelis,  Beurre  de  Arem- 
berg,  Lewis,  Beurre  de  Ranz,  Easter  Beurre.  For  Market,  add 
Chaumontel,  Uvedale's  St.  Germain.  Columbia,  and  many 
others,  not  fairly  tested. 

The  Pomological  Convention,  at  Buffalo,  recommend  as 
first-rate,  for  general  culture,  Dearborn's  Seedling,  Tyson,  Ros- 
tiezer,  Golden  Beurre  of  Bilhoa,  Bartlett,  Louise  Bon  de  Jersey, 
Beurre  de  Aremberg,  Glout  Morceau.  Stevens's  Genesee,  and 
Andrews,  nearly  first-rate.     Bloodgood  fine  on  light  soils. 

The  National  Convention  of  Fruit  Growers  recom- 
mend Madeleine,  Dearborn's  Seedling,  Bloodgood,  Tyson, 
Golden  Beurre  of  Bilboa,  Bartlett,  Seckel,  Flemish  Beauty, 
Beurre  Bosc,  Winter  Nelis.  For  Particular  Locations,  White 
Doyenne,  Gray  Doyenne. 

Barry  recommends,  Summer  —  Madeleine,  Osband's  Summer, 
Bloodgood,  Dearborn's  Seedling,  Summer  Franc  Real,  Belle  of 
Brussels,  Bartlett. 

Autumn.  Seckel,  White  Doyenne,  Gray  (or  Red)  Doyenne, 
Countess  de  Lunay,  Louise  Bon  de  Jersey,  Paquency,  Ananas, 
Beurre  Diel,  Duchess  de  Angouleme,  Oswego  Beurre,  Swan's 
Orange,  Beurre  Bosc. 

Winter.  Chaumontel,  Winter  Nelis,  Glout  Morceau,  Beurre 
de  Aremberg,  Vicar  of  Winkfield  (for  cooking.) 


178 


AMERICAN    FRUIT    BOOK. 


THE    PEACH,    {Amygdalus persica.) 


The  Peach  is  a  native  of  I'ne  warm  dimate  of  Persia. 
The  tree  is  small,  of  a  Iom'',  spreading  form,  (page  184,) 
with  limber  branches,  long,  narrow,  serrated  leaves,  and 
pink  blossoms,  that  appear  before  the  lea.ves.  The  fruit, 
externally,  is  less  distinctly  marked  than  most  other  species. 
In  many  kinds  there  is  a  general  sameness  in  size,  form, 
and  color ;  and  the  size,  color,  and  quality,  of  the  same  vari- 
eties, vary  greatly,  from  culture  and  other  causes.  On  the 
same  tree,  one  specimen  will  be  of  the  greatest  excellence, 
another  insipid,  or  unpleasant. 

The  tree  is  short-lived,  but  it  is  of  rapid  growth,  and 
bears  early.  We  have  seen  many  fine  specimens  of  fruit 
m  perfection  28  months  from  planting  the  seed,  yet  it  gener- 
ally bears  but  little  so  early.  Some  kinds  bear  pretty  well 
the  fourth  year,  from  seed,  and  a  full  crop  the  fifth.  The 
trees  often  decay  after  bearing  2  or  3  good  crops  j  and  some- 
times the  first  good  crop  is  the  last. 


THE    PEACH.  179 

The  peach  flourishes  finely  in  the  ]\Iiddle  and  "Western 
States ;  it  has  been  extended  far  south  ;  and  north  to  the 
states  of  Vermont,  New  Hampshire,  and  Maine,  and  in  tlie 
southern  parts  of  these  States  it  is  cuhivated  to  some  ex- 
tent. By  due  care  in  raising  fine,  hardy,  early  varieties 
from  seed,  true  to  their  kind,  and  a  judicious  selection  of 
soil  and  location,  the  culture  of  this  delicious  fruit  may  l^e 
extended,  in  a  small  way,  to  the  northern  part  of  the  U. 
States,  and  other  regions  in  the  same  latitude. 

Although  wc  have  been  in  the  finest  peach  regions,  we 
never  tasted  better  fruit  than  in  N.  England  —  even  in 
MaiuQ,  and  some  specimens  10  mches  round.  We  have 
seeU;  in  this  section,  as  large  peaches  as  we  have  accoimts 
of  in  any  part  of  the  world,  some  12  or  13  inches  in  cir- 
cumference, and  of  the  highest  quality.  We  have  seen 
some  sold  at  S3,00  per  dozen.  Yet  the  peach  is  very  uncer- 
tain in  N.  England,  and  somewhat  precarious  in  other 
parts  of  the  country,  being  injured  in  bud  and  blossom  by 
sudden  changes  of  weather. 

In  New  Jersey,  Delaware,  and  Mar3dand,  are  extensive 
peach  orchards,  in  some  cases  containing  20,000  trees,  and 
yielding  5,  10,  or  15,000  dollars  from  a  single  plantation. 
In  all  parts  of  the  country,  the  buds  are  liable  to  be  killed, 
which  causes  a  failure,  and  occasionally  a  hard  winter  kills' 
ofi"  most  of  the  old  trees,  which  are  easily  replaced  by  new 
ones. 

Uses.  The  peach  is  used  mostly  for  the  dessert,  and  is 
one  of  the  most  luscious  of  all  fruits,  being,  when  perfectly 
ripened  on  the  tree,  and  eaten  soon,  wholesome,  refreshing, 
and  nourishing.  It  is  strongly  diuretic,  and  rather  laxative. 
Raw  peaches,  of  a  fine  quality,  with  a  little  sugar,  are  a 
great  luxury,  and  a  good  substitute  for  butter,  meats,  (^:c. 
Peaches  and  milk  are  delicious.  They  make  superior  pre- 
serves. The  finest  we  ever  tasted  were  made  of  maple 
sugar  and  peaches.  Though  transient  in  their  fresh  state, 
they  are  dried  and  saved  long,  and  transported  any  desira- 
ble distance.  In  ice,  they  have  been  carried,  in  their  fresh 
state,  to  distant  parts  of  the  world,  in  fine  condition. 

Soil  and  Locatiox.  The  peach  will  flourish  in  any  friable 
soil,  under  good  culture,  but  the  best  soil  is  a  light  and  rather 
dry  loam.  It  succeeds  well  with  good,  deep  culture,  and 
suitable  manure,  on  light,  sandy,  and  gravelly  soils ;  but  in 
such  cases  it  is  necessary  to  guard  against  severe  drought  by 


180  AMERICAN    FRUIT    BOOK. 

manures,  inducing  moisture,  frequent  stirring  the  soil,  mulch- 
ing, or  by  all  these  advantages.  Any  soil  suitable  tor  Indian 
corn  is  adapted  to  the  peach.  The  subsoil  should  be  dry  and 
porous.  On  moist  soils,  the  tree  grows  late,  and  will  not 
ripen  its  wood  in  season  for  winter.  Too  much  is  expected 
of  the  peach  on  light,  thin  soils,  -wdth  bad  culture.  The 
trees  are  transient.  Such  soils  should  be  subsoiled  and  ma- 
nured. All  soils  not  in  right  condition  may  be  improved. 
(See  page  29.) 

Elevated  situations  are  far  the  best  for  the  peach,  especial- 
ly in  the  North,  where  the  tree,  but  more  especially  the  blossom 
buds,  are  often  killed,  not  so  much,  perhaps,  by  severe  cold, 
as  by  sudden  changes  from  thawing  and  freezing,  and  the 
reverse.  In  this  way  buds  are  often  killed  in  Dec.  and 
Jan.,  as  may  be  seen  by  a  black  speck  in  the  centre  of  the 
bud,  indicating  its  destruction. 

In  hundreds  of  cases  we  have  seen  peach  buds  killed  in 
low,  (even  on  light  warm  lands,)  warm  locations,  whilst  on 
elevations  of  60  to  100  feet,  they  were  flourishing  under  a 
heavy  crop  of  fruit.  On  a  frosty  night,  in  fall  or  spring,  or 
in  the  most  severe  weather  in  winter,  the  thermometer  indi- 
cates 5  or  6  degrees  lower  on  low  lands  than  on  those  60 
to  100  feet  high.  This  difference,  together  with  the  greater 
extreme  of  heat,  in  warm,  sunny  days,  and  consequently  the 
great  and  sudden  changes,  often  makes  all  the  difiference 
between  a  good  crop  and  a  total  failure. 

In  most  cases,  the  north  sides  of  hills  and  ridges  are 
preferable  for  peaches ;  there  is  less  heat  by  day,  and  less 
frost  by  night,  as  the  north  wind,  which  prevails  in  time  of 
frost,  prevents  its  severity.  Owing  to  the  situation  of  some 
''ections  of  the  country,  and  certain  currents  of  air,  this 
[j.x:  Is  not  invariable. 

Propagation.  The  peach  is  easily  propagated  by  seeds 
and  budding  ;  but  with  difficulty  by  grafting,  layers,  or  cut- 
tings.  There  are  some  fixed  varieties,  which,  if  cultivated 
at  a  distance  from  other  trees,  so  as  not  to  mix  in  the 
blossom,  will  invariably  produce  the  same  from  seed  ;  they 
are  propagated  with  less  trouble,  and  the  trees  are  more 
hardy  and  durable.  With  proper  attention,  a  complete  as- 
sortment of  peaches  might  be  obtained  in  this  way.  We 
have  several  valuable  fixed  varieties,  and  are  making  ex- 
periments to  obtain  others. 

The  following  is  a  good  mode.     Plant  stones  from  a  si> 


THE    PEACH.  ISl 

perior  seedling,  standing  alone,  and  if  all  planled.  to  the 
number  of  10  or  15,  produce  precisely  the  same  /"'uit  as 
the  parent,  then  the  variety  may  be  regarded  as  fixed  If 
they  vary,  make  an  experiment  on  the  best,  if  superior,  re- 
moving others  near  them,  and  test  their  offspring  In  the 
same  way.  Some  cultivators  plant  stones  of  the  best  varie- 
ties, and  never  bud ;  they  usually  get  good  fruit,  and  suc- 
ceed as  well  in  the  North  as  those  who  bud  the  finest  vari- 
eties. 

In  raising  stocks,  or  seedling  kinds,  the  stones  should  be 
grow'n  in  the  North,  for  northern  culture,  and  the  late  kinds 
make  the  most  hardy  stocks.  When  taken  from  the  mea'' 
spread  and  dry  in  the  shade,  and  keep  in  a  cool  place ;  drvij/ 
will  not  injure  them,  but  have  them  spread  thin,  that  they 
may  not  mould.  Let  them  remain  till  late  in  fall,  or  mid- 
winter, and  then  pour  on  water,  and  soon  drain  it  off",  and 
put  them  in  moderately  moist  sand  or  loam,  in  a  box,  or 
cask,  set  in  the  cellar ;  cover  close  w'ith  a  moist  mat,  cloth 
or  moss,  that  the  sand  may  not  dry,  and  wet  it  a  little  oc- 
casionally, especially  if  the  lot  be  small.  Or  as  soon  as 
out  of  the  flesh,  or  before  winter,  bury  in  a  light  soil 
more  than  a  foot  deep. 

In  either  case,  when  ready  to  plant  in  spring,  with  a  fight 
hammer  crack  the  stones,  striking  a  gentle  blow  on  the 
side  edge,  take  out  the  meat,  and  plant  as  you  would  corn, 
and  about  as  deep.  This  may  be  done  in  the  evening,  or 
on  a  stormy  day,  and  the  meats  may  be  kept  a  week  in  the 
cellar,  spreading  thinly  to  prevent  moulding,  and  covering, 
when  warm  and  airy,  to  prevent  drjdng.  These  directions, 
which  we  give  from  our  own  experience,  contain,  in  a  few 
words,  more  useful  information  on  this  point,  than  all  the 
volumes  that  have  been  published  upon  the  subject.  If  the 
stones  be  planted  in  the  fall,  they  may  not  crack  open  dur- 
ing winter,  and  will  be  lost ;  and  if  they  are  covered  up  in 
the  earth,  near  the  surface,  preparatory  to  spring  planting, 
they  may  crack  and  grow  early,  before  the  land  is  dry- 
enough  to  plough.  But  in  the  way  Ave  have  named,  they  are 
ready  early,  and  yet  they  may  be  kept  good  till  June.  In 
the  spring  we  have  covered  them  18  inches  deep,  in  a  light 
soil  in  the  shade,  and  kept  them  good  till  the  next  spring. 

We  have  trees  from  stones  that  were  kept  over  one  sum- 
mer and  they  came  as  well  as  others  of  the  previous  year. 
16 


182  AMERICAN    FRUIT    BOOK. 

Yet  all  seeds  generally  lose  something  of  their  vilalily  hy 
long  keeping  in  any  situation. 

Plant  in  a  recently  ploughed,  light,  mellow  soil,  in  drills 
4  feet  apart,  and  if  the  seeds  are  scarce,  and  appear  very 
good,  plant  them  1  foot  apart ;  but  if  they  are  plenty,  plant 
them  a  few  inches  apart,  and  when  too  thick,  remove  the 
superfluous  to  thin  or  vacant  places,  or  to  new  lots,  when 
3  to  5  inches  high,  with  a  transplanting  trowel.  Cultivate 
the  land  Avell,  and  if  the  trees  get  a  good  growth,  they  will 
be  in  order  for  budding  the  first  year.  Some  prefer  letting 
them  remain  till  2  years  old.  But  with  a  suitable  soil  and 
good  culture,  the  peach  is  large  enough  for  budding  the  first 
year,  and  for  transplanting  the  second;  we  never  want 
larger  trees,  for  the  peach  is  short-hved,  and  the  sooner  it 
is  permanently  set  the  better. 

It  is  better,  if  convenient,  to  plant  the  stones  where  the 
trees  are  to  remain.  Some  transplant  next  spring  after 
budding,  and,  if  nicely  done,  it  succeeds  well.  In  such 
cases,  the  soil  should  be  in  fine  condition,  and  the  trans- 
planting done  early,  before  the  buds  start,  else  they  will  be 
checked  by  the  operation.  In  budding,  select  buds  having 
three  leaves  or  buds,  and  next  those  of  two,  preferring  the 
buds  at,  or  towards,  the  centre  of  the  scion. 

Plaxting,  Training  and  Pruning.  Many  cultivators  set 
peach  trees  about  21  feet  apart,  (100  to  the  acre.)  and  in 
spreading  wide  they  may  interfere ;  but  in  the  North,  and 
ail  regions  where  it  is  short-lived,  it  is  better  to  set  half 
that  distance  apart,  each  way,  (400  to  the  acre,)  and  allow 
the  trees  to  spread  out  low,  and  shortefi-in  at  the  extremi- 
ties, making  the  trees  dwarfish. 

Dwarfs,  made  in  this  manner,  are  not  only  adapted  to 
small  gardens,  but  they  are  more  profitable  for  extensive 
culture  in  regions  where  the  peach  is  of  short  duration. 
AUow  branches  to  come  out  low,  for  this  tree  is,  luxuriant 
and  tender,  and  is  more  exposed  when  trained  high. 
Dwarfs  and  sloA\^-growers,  adapted  to  northern  culture,  may 
be  made  by  budding  on  plum-stocks ;  this  better  fits  them 
for  moist  soils,  and  guards  against  the  borer. 

For  a  few  years  after  setting  the  trees,  crops  may  be 
taken  from  the  land,  till  the  tree.-j  come  into  bearing,  manur- 
ing well,  and  cultivating  thoroughly,  (having  reference  tc 
the  kind  of  crop,  page  52,)  and  then  devote  the  whole  land 
to  the  trees,  continuing  the  manuring  and  culture.     As  the 


THE    PEACH.  183 

peach  tree  contains  much  potash,  wood  ashes  are  an  excel- 
lent manure,  as  we  have  found  by  repeated  experiments. 

In  the  North,  the  peach  is  sometimes  trained  to  walls 
fences,  and  upon  buildhigs,  in  various  ways,  as  horizontal 
training,  fan  training,  (Sec. ;  but  this  is  mostly  fancy  work, 
for  the  amateur,  or  gentleman  of  wealth  and  leisure.  In 
some  cases  it  may  be  a  matter  of  real  utiUty,  to  ripen  late 
kinds,  or  to  produce  this  delicious  fruit  in  a  climate  too 
cold  for  common  training. 

Pruning  at  the  trunk  should  never  be  practised,  excepting 
to  cut  away  dead  and  decaying  branches;  or  when'  too 
thick,  small  limbs,  while  the  trees  are  young.  After  trees 
are  a  few  years  old,  reduce  the  branches,  when  too  thick, 
only  by  cutting  them  off  at  the  extremities,  or  some  dis- 
tance from  the  trunk,  as  cutting  at  the  trunk  causes  the 
gum  to  ooze  out,  and  endangers  the  health  and  life  of  the 
tree. 

Prune  peaches  in  fall,  or  early  in  spring.  The  fall  is 
preferable,  as  by  the  reduction  of  the  top,  the  tree  will  be  less 
exposed  to  injury.  Prune  at  the  extremities,  by  cutting  off 
one  third,  or,  when  very  luxuriant,  one  half  of  the  la^t 
growth.  This  mode  is  called,  shorienmg-in,  or  hcad'mg-in, 
and  it  is  most  conveniently  performed  whh  stout  shears, 
h\'Mng  long,  wooden  handles. 

jirees  pruned  in  this  way  will  bear  earlier,  and  produce 
larger,  fairer,  and  belter  fruit,  and  larger  crops  to  the  acre, 
if  set  near,  as  we  have  recomn)ended ;  and  this  mode  will 
prevent  over-bearing,  by  reducing  the  blossom-buds,  and 
save  the  expense  of  thinning  the  fruit.  It  will  also  keep  up 
a  constant  succession  of  new  wood  for  the  next  crop,  for  the 
fruit  is  on  the  previous  year's  growth. 

'  This  is  by  far  the  best  system  of  pruning,  as  it  keeps  the 
trees  low  and  close,  saving  ihem  from  destruction  by  exces- 
sive crops,  heavy  winds,  damp  snow,  sleet,  and  ice.  It  also 
economizes  room,  by  many  trees  to  the  acre  :  it  promotes 
health,  vigor  and  longevity,  and  a  constant  production  of 
good  fruit. 

This  system  is  now  becoming  general,  and  highly  useful. 
A  tree  shortened-in  is  covered  with  fruit  and  foliage,  like  the 
neat,  small  figure  ;  while  the  -u/iprinied  tree  (or  that  pruned 
only  at  the  trunk)  presents  the  deformity  of  naked  branch- 
es, with  the  fruit  and  foliage  only  at  the  extremities,  like  the 
large,  ugly  figure,  on  the  next  page. 


184 


AMERICAN    FRUIT    BOOK. 


Shorlened-in. 


Unpruned. 


To  induce  early  beaiing,  particularly  where  trees  are  lux- 
uriant and  barren,  clip  oft'  the  extremities  of  the  branches  in 
July,  about  ^  of  the  new  growth  ;  this  will  produce  blossom 
buds,  the  latter  part  of  summer,  for  a  crop  the  next  seasoik 
We  have  found  this  very  successful. 

AVash.  Half  a  peck  of  unslacked  lime,  2  quarts  of  soot, 
1  quart  of  soft  soap,  and  1  pound  of  sulphur.  On  this  pour 
warm  water,  till  the  whole  is  of  a  creamy  consistency.  Ap- 
ply it  to  the  trunK  and  branches  with  a  brush,  sponge  or 
cloth,  as  hot  as  the  hand  can  bear,  in  the  spring,  and  again 
eariy  m  summer.  Good  for  health,  gro\\nh,  and  to  destroy 
insects. 

Diseases  and  Insects. 

The  Yellows,  a  disease  peculiar  to  this  country  only,  is 
tne  most  fatal  of  all  evils  to  which  the  peach  is  subject. 
So  great  has  been  its  devastation,  in  some  regions,  that 
the  culture  of  this  fruit  has  been  entirely  abandoned.  The 
cause  of  the  yellows  has  not  been  ascertained,  and  though 
some  attribute  it  to  poor  soil,  and  bad  culture,  (which 
may  have  aggravated  the  evil,)  yet  there  are  undeniable 
facts  to  the  contrary ;  for  new  and  vigorous  trees,  from 
healthy  districts,  and  set  on  the  best  of  soils,  and  under  the 
most  prudent  management,  have  fallen  a  prey  to  this  formi- 
dable malady. 

Indications.  Ripening  of  the  fniit  2,  3,  or  4  weeks  earli- 
er than  usual,  some  branches  being  diseased  and  ripening 


THE    PEACH DISEASES    A2iB   EVSECTS.        185 

earlier ;  while  on  the  same  tree  others  appear  healthy  ;  and 
on  the  same  tree,  branches  ripening  in  succession  from  1 
to  4  \\eeks  earlier  than  common.  Often  purplish-red  specks 
on  the  fruit,  and  the  flesh  also  colored,  and  purple  next  the 
stone,  let  its  natural  color  be  what  it  may. 

The  fruit  generally  growing  to  its  full  size  the  first  season, 
but  much  smaller  afterwards.  The  starting  of  slender,  wiry 
shoots  from  the  body  and  limbs,  not  from  visible,  but  latent, 
buds,  with  small  leaves,  pale  yellow,  and  of  siclvly  appear- 
ance, which  shoots  do  not  ripen  their  wood,  but  perish  the 
next  winter.  The  leaves  of  the  whole  tree  slightly  change 
from  deep  green  to  a  yellowish  cast.  The  premature  ripen- 
ing of  the  fruit  always  attends  the  yellows,  the  unnatural 
shoots  generally,  but  not  always. 

General  Remarks.  It  has  not  been  determined  in  what 
ways,  in  every  respect,  the  disease  is  propagated.  Some 
suppose  that  it  is  propagated  by  constitutional  taint  —  that 
is,  the  seeds  of  diseased  trees  will  produce  sickly  descend- 
ants, —  but  it  is  not  invariably  produced  in  this  way,  for 
rees  from  healthy  regions  have  soon  become  affected  with 
yellows  in  tainted  districts,  being  in  the  vicinity  of  diseased 
trees.  There  may  be  hereditary  taint,  but  other  modes  of 
propagation  also. 

It  is  a  well  established  fact  that  the  disease  is  propagated 
by  contagion,  as  healthy  trees,  innoculated  with  buds  from 
diseased  trees,  soon  become  afibcted  also.  One  mode  of  prop- 
agation is,  doubtless,  by  bees  carrying  the  pollen  of  dis- 
eased trees  to  blossoms  of  healthy  ones ;  young  trees  generally 
escape  taking  it  by  contact,  (as  they  do  not  blossom,)  though 
they  may  have  it  constitutionally.  Some  have  undertaken  to 
disprove  this  by  a  few  experiments  in  mixing  the  pollen  of 
diseased  with  that  of  healthy  trees.  Cutting  a  well  tree' 
with  a  knife  just  used  in  pruning  a  diseased  one,  will,  it  is- 
said,  impart  the  disorder. 

It  has  been  supposed  that  the  yellows  is  infectious  — 
that  it  is  propagated  in  the  air,  like  the  small  pox,  or 
measles — but  we  consider  this  very  doubtful.  Still  it  is 
possible  that  from  trees  having  so  deadly  a  malady,  there 
may  be  emanations  of  poisonous  effluvia,  that  taint  the 
air  3"i'  "ommunicate  the  poison  to  other  trees  by  absorption 
in  the  .caves.  It  is  supposed  that  lands  recently  occupied 
by  diseased  trees  will  impart  the  disease  to  new  trees  set  on; 
-hem. 

16* 


186 


AMERICAN    FRUIT    BOOK. 


Besides  the  propagation  by  constitutional  taint  ir.  seeds, 
and  contagion  by  innoculation,  there  are,  doubtless,  C'^her 
modes,  which  may  be  by  contact  in  the  way  of  bees,  and  the 
wind  blowing  the  pollen  from  tree  to  tree,  or  by  infection 
in  the  atmosphere ;  else  minute  insects  must  be  the  cause  of 
the  disease,  and  this  is  the  opinion  of  some  nice  observers  ; 
but  they  know  not  what,  nor  when,  where,  nor  how,  they 
operate. 

Eeinedies.  None  have  ever  been  prescribed ;  yet  in  thisu 
as  in  all  other  cases  of  guarding  vegetables  and  animals 
against  diseases,  manage  well  as  to  getting  good,  healthy 
trees,  selecting  suitable  soil  and  location,  giving  good  and 
thorough  culture,  pruning  at  the  extremities  of  the  shoots, 
not  at  the  trunk,  observing  good  management  in  every  re- 
spect. Plant  no  trees  where  peach  trees  have  lately  grown, 
whether  diseased  or  not,  as  the  soil  has  become,  at  least, 
measurably  exhausted  of  some  essential  ingredients.  As 
soon  as  trees  show  the  least  signs  of  the  disease,  remove 
them,  root  and  all,  and  consume  them. 

The  Peach  Tkee  Borer,  (^^geria  ezitiosa,)  in  its  differ 
ent  staofes. 


Borer. 


Cocoon. 


Pupa  state. 


The  perfect  insect  resembles  a  wasp.  The  sexes  differ 
■ft'idely.  The  body  of  both  is  mostly  steel-blue ;  the  wings 
of  the  male  are  transparent,  bordered  and  mixed  with  the 
same  blue  color.     The  fore  wings  of  the  female  are  bine  and 


THE    PEACH DISEASES    AND   INSECTS.  187 

Opaque ;  the  hind  wings  like  tlwse  of  the  male.  A  broad 
orange  belt  in  the  middle  of  the  abdomen.  During  the  sum- 
mer, the  eggs,  of  a  dirty  white  hue,  and  scarcely  perceptible 
to  the  naked  eye,  are  laid  on  the  tree,  at  or  very  near  the 
surface  of  the  ground,  in  little  punctures,  and  covered  with 
greenish  slime.  In  a  few  days  they  hatch,  and  the  young, 
whitish  worms  eat  through  the  bark,  and  girdle  the  tree, 
passing  between  the  bark  and  sap  wood,  eating  both.  When 
near  a  year  old,  they  make  their  cocoons,  usually  just  belov/ 
the  surface,  and  soon  change  to  a  pupa  or  chr}^salis  state, 
and  shortly  come  forth  in  the  M'inged  state,  as  represented  in 
the  cuts,  and  lay  their  eggs.  The  last  change  is  from  June 
to  Oct.,  mostly  in  July ;  hence  the  various  sizes  of  worms 
through  the  season.  This  insect  prevails  to  a  great  extent, 
especially  in  the  old  states,  and  is  ver)'  destructive,  but  with 
dose  attention  it  may  be  destroyed. 

Various  are  the  remedies.  The  surest  is  to  keep  clean  the 
spurface  at  the  tree,  and  examine  closely  and  frequently,  and 
cut  out  the  insects.  If  offpnsive  matters  be  applied,  the 
tree  will  soon  grow  and  leave  tender  places  exposed  ;  yet 
some  have  succeeded.  Strong  wood  ashes,  or  slaked  lime, 
half  a  peck  heaped  around  each  tree,  has  been  effectual,  and 
they  make  good  manure  when  spread  late  in  the  fall.  Some 
have  saved  their  trees  by  laying  refuse  tobacco  around  them, 
as  fev/  worms  can  bear  so  nauseous  a  weed,  however  it  may 
be  with  beings  of  a  higher  order.  A  compound  may  be  made 
of  hen  manure  and  guano,  tobacco,  soot,  ashes,  lime,  sulphur, 
a  Uttle  salt,  soap,  or  whale  oil  soap,  and  other  offensive  sub- 
stances, more  or  less,  and  laid  around  the  root  and  heaped  up 
against  the  trunk,  first  clearing  away  the  earth;  this  will  both 
protect  the  tree  and  serve  as  an  excellent  manure.  Or  use 
ofFensive  washes.  (Pages  73,  89.)  Tenacious  substances,  like 
white-wash,  form  a  coat  that  excludes  the  air,  and  are  inju- 
rious. Some  clear  away  the  earth  and  apply  straight  straw 
to  the  tree,  one  foot  high,  spreading  out  the  lower  ends,  a  few 
inches  on  the  earth,  to  be  covered  with  soil,  binding  the  straw 
to  the  tree  with  2  bands.  Or  bind  on  pasteboard,  or  stout 
paper,  birch,  leather,  or  other  compact  substance ;  but  tegu- 
ments have  an  unfavorable  effect,  binding  the  tree,  and 
making  it  tender.  In  spring,  summer,  and  autumn,  remove 
the  earth  a  few  inches,  and  examine  the  trees  for  worms, 
which  are  indicated  by  gum  and  castings  from  their  holes. 

Plant  Lice  (aphides)  live  under  the  leaves,  an-l,  by  their 


18S  AMERICAN    FRUIT    BOCK. 

punctures,  cause  them  to  become  thick,  and  curl,  forminjE 
hollows  beneath  and  crispy  reddish  swellings  above,  and  to  fall 
prematurel}'.  The  Leaf-hopyers  (Thnps)  are  also  injurious 
to  the  leaves.  As  a  remedy,  syringe  them  with  a  solu- 
tion of  whale-oil  soap,  or  strong  soap-suds,  with  an  infusion 
of  tobacco,  or  dust  the  leaves  with  wood  ashes,  or  powdered 
lime,  when  the  dew  is  on.  The  peach  generally  soon  recov- 
ers irom  the  effect  of  the  C7irled  leaf.  The  same  remedies 
may  be  used  as  for  leaf-hoppers. 

Other  Lxsects.  A  small  borer  sometimes  eats  into,  and 
passes  along  the  heart  of  small  tender  branches,  which  is 
not  very  common,  and  they  only  affect  a  small  branch  which 
is  soon  renewed.  Cut  off  and  burn  the  affected  part.  The 
curculio,  so  destructive  to  plums,  soiHetimes  affects  peaches 
also,  but  the  rough  skin  of  the  peach  serves  as  a  protection 
in  some  measure.  When  the  fruit  is  ripening,  hees,  wasps, 
hornets,  flies,  and  a  multitude  of  other  insects,  often  devour 
ne  best  fruits  to  a  great  extent.  As  a  remedy,  destroy  in- 
sects by  vessels  of  sweetened  water,  (see  page  74,)  and  other 
means,  and  as  the  season  of  honey  will  be  past,  shut  up 
honey  bees,  giving  them  air  and  water.  The  yellow-fleshea 
peaches  generally  have  thicker  and  rougher  skins,  and  are 
less  liable  to  injury  from  insects. 

Marks  of  Distinction.  As  there  is  usually  a  general 
resemblance  in  peaches,  as  to  form,  color,  flavor,  tJtc.,  or  the 
variations  of  all  are  great,  from  soil,  location,  manure,  cul- 
ture, and  other  causes,  they  cannot  be  well  distinguished  by 
those  characteristics  that  mark  other  fruits ;  therefore,  resort 
is  had  to  other  marks  of  distinction,  in  the  leaves,  flowers, 
and  stones. 

The  first  general  diWsion  is  into  Freestones,  (Melters,) 
such  as  separate  freely  from  the  stone,  and  Clingstones, 
(Pavies.)  whose  meat  adheres  to  the  stone.  Freestones  are 
usually  the  most  popular  in  the  market.  Clingstones  will 
generally  keep  longer,  and  they  are  often  used  for  preserves, 
being  better  for  this  purpose. 

The  Leaves  contain  three  natural  distinctions.  Some 
kinds  have  no  glands  and  the  leaves  are  deeply  serratid,  (cut 
like  a  saw.)  in  the  margin,  as  a,  a.  Others  have  round  and 
regular,  or  !^l(ihim  glands,  as  h^  b.  The  other  class  has  oblong 
and  irregular,  or  renlform  glands,  as  c,  c 


THE    PEACH. 


189 


Serrated  and  glandless.     Globose  glands 


HeniJ'orrn  glands. 


The  Blossoms  show  two  nice  distinctions.  The  one,  large 
/io7vers,  red  in  the  centre  and  pale  in  the  margin ;  tlie  other, 
small  /lowers,  tinged  with  dark  in  the  margin. 

Varieties.  As  the  peach  is  in  use  but  a  short  time,  has 
not  a  great  diversity  of  flavor,  and  is  used  only  for  a  few 
purposes,  a  few  varieties  are  sufficient,  either  for  the  private 
garden  or  the  market,  and  they  shouid  oe  of  the  highest 
rank,  in  every  respect.  Therefore  we  have  treated  particu- 
larly on  the  management,  and  have  given  a  sufficiently 
large  list  of  superior  kinds,  and  have  passed  over  many  va- 
rieties generally  inferior,  or  comparatively  worthless.  Any 
one,  by  planting  stones  of  superior  kinds,  may,  in  a  few 
years,  have  valuable,  new  varieties  in  fruit,  and  they  can 
always  be  found  in  almost  every  neighborhood. 

Some  connoisseurs  in  fruit,  and  a  few  others,  prefer  white- 
fleshed  peaches,  with  a  vinous  or  smart  sub-acid  flavor ;  but 
women  and  children,  generally  the  great  majority,  go  for 
yellow-fleshed,  sweet,  luscious  fruit,  and  it  is  in  demand  in 
the  market.  Besides,  the  yellow-fleshed  are  more  hardy  in 
enduring  storms,  bear  transportation  better,  and  keep  better 
after  being  picked  ;  therefore  the  experienced  cultivator  gen- 
erally prefers  them  for  the  market.  Those  of  a  vinous 
flavor  should  be  well  ripened  on  the  tree,  and  eaten  soon  after 
gathered,  which  renders  them  less  adapted  to  the  market. 

Many  writers  on  the  peach  have  cultivated  foreign  kinds 
principally,  and  in  sheltered  gardens,  and  they  recommend 
them  to  the  neglect  of  native  varieties ;  while  those  Avho  have 
gon3  more  largely  into  the  culture,  and  whose  opinions  are 
less  known  to  the  public,  generally  reject  foreign  sorts,  as 
they  find  excellent  natives  more  hardy  and  profitable. 

We  have  carefully  examined  into  the  character  and  merits 
of  a  number  of  superior  natives  of  New  England,  unknown 
to  the  public,  and  introduced  them  into  this  work,  which  for 


190  ABIERICAN    FRUIT    BOOK. 

orchard  culture,  in  this  and  other  similar  latitudes,  czcel 
those  of  foreign  or  more  southern  origin ;  and  we  have  no 
doubt  that  some  of  them  will  prove  valuable  in  all  parts  of 
the  country ;  the  trees  being  hardy,  vigorous  and  productive, 
and  the  fruit  hardy,  large,  beautiful,  and  excellent,  selling 
high  in  our  market,  in  spite  of  competition  from  immense 
crops  in  warmer  climes. 

We  are  trying  to  make  an  improvement  in  peach  culture, 
in  rather  cold  regions,  like  this,  and  to  extend  it  still  further 
north,  by  valuable,  early  seedlings,  true  to  their  kind ;  pre- 
venting the  tenderness  of  trees,  and  trouble  incident  to  bud- 
ding in  cold  climates.  We  already  have  several  excellent 
seedlings,  which  we  have  described,  and  are  now  making 
experiments  on  40  or  50  other  promising  kmds,  from  which 
to  select  an  assortment.  Others  are  trying  the  same  system 
with  success.     Seedlings  are  more  hardy.     (Page  59.) 

1.  Early  Saveetwatek.  Medial;  roundish;  whitish j 
flesh  white,  melting,  sweet,  but  not  excellent  nor  hardy. 
Freestone.     Aug.  15  to  25.     Globose  glands. 

2.  Eaely  TiLLOTSON.  Medial;  round;  mostly  red ;  flesh 
whitish,  red  at  the  stone,  melting,  juicy,  fine  high  flavor. 
Mostly  freestone.  Aug.  15  to  30.  Apt  to  mildew  in  the 
North.  In  Virginia  it  is  excellent.  Leaves  serrated,  gland- 
less.     Small  flowers.     Origin,  Western  N.  Y. 

3.  Early  Chelmsford,  Mamviuth.  Large;  roundish; 
suture  clear  round,  deep  on  one  side ;  white,  with  a  bright 
red  cheek ;  flesh  white,  very  melting  and  juicy,  of  a  very  de- 
licious, slightly  vinous  flavor.  Freestone.  20th  to  last  of 
Aug.  We  find  this  very  hardy,  vigorous,  and  productive, 
and  one  of  the  very  best,  handsomest,  and  largest  of  early 
peaches.     Glandless.     Origin,  in  the  North. 

1.  Early  Malden.  A  fine  early  variety.  Freestone. 
Aug.  20.  Leaves  slightly  serrated,  glandless.  Origin,  Mai- 
den, Canada  West. 

5.  TuFTs's  Early.  Rather  large  ;  roundish  ;  flesh  white, 
tinged  with  red,  melting,  very  juicy,  of  a  sweet,  delicious  fla- 
vor. Aug.  20  to  Sept.  1.  Globose  glands.  Vigorous  and 
productive.     By  Mr.  E.  Tufts,  Cambridgeport,  Ms. 

C).  Early  York.  Medial ;  roundish,  inclining  to  oval, 
s'i^ht  suture;  pale  yellowish-white,  red  blush  in  the  §an.. 
diiV:  red  and  nearly  covering  the  fruit ;  flesh  greenish- white, 
tints  of  red  at  the  stone,  tender,  melting,  delicious.  Free- 
stone.    Last  of  Aug.     One  of  the  very  finest  early  kinds. 


THE    PEACH.  191 

Leaves  serrated,  glandless.     Flowers  large.     In  some  situa- 
tions the  ends  of  the  branches  mildew.     Native. 

7.  White  Impekial.  Tolerabh^  large  ;  depressed,  hollou 
at  the  top,  large  cavity  at  the  stem,  distinct  suture  ;  yellow, 
ish-white,  with  a  slight  reddish  tinge  in  the  sun  ;  flesh  whit- 
i.sh,  melting,  juicy,  with  a  sweet  and  excellent  flavor.  Free- 
stone. Last  of  Aug.,  1st  of  Sept.  Hardy,  and  adapted  tc 
northern  regions  ;  vigorous  and  good  bearer ;  one  of  the  best. 
Originated  by  Mr.  David  Thomas,  Cayuga  Co.,  N.  Y. 

8.  Early  "Washington.  Very  large  ;  roundish,  very  deep 
suture  on  one  side,  pointed  at  the  apex  ;  flesh  white,  ver}''  fine 
texture,  juicy,  sweet,  rich,  with  a  fine  aroma.  Freestone. 
Last  of  Aug.  and  1st  of  Sept.     Of  this  vicinity.    Native. 

9.  Walter's  Early.  Large ;  roundish ;  white,  with  a 
r-id  cheek ;  flesh  whitish,  red  tinge  at  the  stone,  mehing;, 
juicy,  sweet,  and  pleasant.  Last  of  Aug.  and  1st  of  Sept. 
Adapted  to  light  soils.  Popular  in  N.  J.,  where  it  origin- 
ated. Not  suited  to  the  North,  excepting  in  warm  gardens. 
Globose  glands. 

10.  Red  Rareripe.  Tolerably  large;  roundish;  large 
suture ;  white,  mottled  with  red,  darlc-red  cheek  ;  flesh  whit- 
ish, red  at  the  stone,  melting,  juicy,  with  very  rich  and  high 
flavor.  Freestone.  Last  of  Aug.  and  1st  of  Sept.  Leaves 
serrated,  glandless.  Small  flowers.  One  of  the  best  in  its 
season,  but  liable  to  rot  in  wet  weather  in  N.  England. 

11.  Strawiserry,  Rose.  Medial ;  oval ;  mostlv  red  ;  merit- 
ing, juicy,  rich,  delicious.  Native  of  N.  J.,  where  it  is  exten- 
sively used  for  the  orchard.  Last  of  Aug.  and  Sept.  1.  Ren- 
iform  glands.     Small  flowers. 

)2.  Royal  George,  Early  Boyal  George,  Bed  Magdalen. 
Medial ;  roundish ;  white ;  red  cheek ;  flesh  whitish,  red  at 
the  stone,  melting,  rich,  delicious.  Very  hable  to  mildew ; 
not  worth  cultivating.     Last  of  Aug.  and  1st  of  Sept. 

13.  Coolidge,  Coolidae^s  Favorite.  Large ;  roundish  ; 
suture  at  top ;  very  smooth,  white,  with  a  crimson  ch.eek ; 
flesh  very  melting  and  juicy,  with  a  rich  sweet,  highly  deli- 
cious flavor,  of  the  very  first  character.  Freestone.  Sept.  1. 
Tree  hardy,  vigorous,  and  productive ;  but  the  fruit  is  too 
tender  for  transportation  to  m.arket ;  it  is  eaten  by  bees, 
wasps,  (Sec,  and  it  is  very  liable  to  injury  from  wet  weather 
when  ripening.  Excellent  for  the  amateur ;  good  also  for  tho 
private  girden,  but  othe.  s  are  more  sure.  Originated  by  Mr 
J.  Coolidge,  Watertown,  Ms. 


192  AMERICAN    FRTJIT    BOOK. 

14.  Hatch.  Very  large  ;  roundish,  pointed ;  shallow  sut- 
ure ;  deep  yellow,  blush  in  the  sun ;  flesh  yellow,  melting, 
sweet,  and  excellent.  Freestone.  Sept.  1.  It  produces  the 
same  from  the  seed,  which,  with  its  earliness,  hardiness,  and 
superior  quality,  admirably  adapts  itself  to  the  North.  We 
have  hundreds  of  seedlings  perfectly  uniform.  Globose 
glands.     Originated  by  S.  0.  Hatch,  Franklin,  Ct. 

15.  Early  Newington  Freestone.  Rather  large ;  round, 
distinct  suture,  one  side  the  fruit  the  largest ;  yelloAvish-white, 
dots  and  streaks  of  red,  a  rich  red  cheek ;  flesh  white,  red  at 
the  stone,  melting,  juicy,  of  a  rich  vinous  flavor.  Sept.  1. 
Mostly  freestone  when  fully  ripe.  Keniform  glands.  Small 
flowers.     Supposed  to  be  a  native. 

16.  G^oss  M^G'soN^E,  Boyal  Kensivgf on.  Large;  round- 
ish ;  suture  on  the  shorter  side ;  yellow,  deep  red  in  the  sun ; 
flesh  whitish,  red  at  the  stone,  juicy,  melting,  of  a  rich  vinous 
flavor.  Freestone.  Sept.  1.  Globose  glands,  large  flowers. 
Origin,  France. 

17.  Large  Early  York,  Ne7v  York  Eareripe  of  Coxe, 
Large ;  roundish,  slightly  oval ;  white,  tending  to  yellow, 
broad  rich  blush ;  flesh  %vhite,  firm,  juicy,  of  a  rich  fijie  fla- 
vor. First  of  Sept.  Much  cultivated  on  Long  Island,  and 
in  N.  Y.     Globose  glands.     Origin,  Flushing,  N.  Y. 

18.  Haines'  Early,  which  Barry  recommends  as  one  of 
the  best,  is  regarded  by  some  as  the  same  as  the  above,  by 
others  as  distinct. 

19.  George  the  Fourth.  Large;  round,  broad  suture; 
pale  yellowish-white,  dark  red  cheek ;  flesh  melting,  of  a 
rich  luscious  flavor.  1st  of  Sept.  Globose  glands.  SmaU 
flowers.  One  of  the  finest  for  garden  culture.  Origin,  New 
York  City.  Some  suppose  that  this  is  identical  with  Large 
Early  York. 

20.  Noblesse,  Vanguard.  Large  ;  roundish ;  pale  green, 
wath  a  red  cheek ;  flesh  melting,  very  juicy,  with  a  high 
luscious  flavor.  Freestone.  First  part  of  Sept.  Leaves 
serrated,  and  glandless.    Origin,  England. 

21.  Malta.  Tolerably  large;  roundish,  flattish,  suture 
on  one  side ;  pale  green,  with  spots  and  blotches  of  dull  pur- 
ple in  the  sun ;  flesh  gi'eenish,  dark  red  at  the  s*tone,  melting, 
juicy,  with  a  rich  vinous  and  excellent  flavor.  Freestone. 
Early  in  Sept.  Tree  hardy,  durable,  moderate  and  regular 
bearer.     Glandless.    Large  flowers.     Foreign. 

22.  Morris's  Red  Rareripe.  Large ;  roundish,  a^pressed 


TEE    PEACH.  193 

at  lop,  distinct  suture ;  greenish  white,  bright  red  cheek, 
flesh  greenish  white,  red  at  the  stone,  very  melting  and  juicy, 
with  a  fine  sweet,  rich  flavor.  Freestone.  Former  part  of 
Sept.  Globose  glands.  Small  flowers.  Esteemed  highly 
in  the  Middle  Region  and  further  South.  Originated  by  R. 
Morris,  Esq.,  Philadelphia. 

23.  Moore's  Favorite.  Large  ;  roundish,  suture  round 
the  fruit;  white,  with  a  broad  bright  blush ;  flesh  white,  fine, 
juicy,  of  a  rich  vinous  flavor ;  stone  small,  free  Sept.  1  to 
15.  Tree  hardy,  vigorous.  Large  leaves  with  globose  glands. 
Garden  of  Mr.  H.  K.  Moore,  Chelsea,  Ms. 

24.  Laroe  Early.  Large ;  roundish,  flattened  at  base, 
suture  quite  round  it ;  whitish,  red  cheek,  purplish  in  the 
sun ;  flesh  white,  red  at  the  stone,  delicate,  of  a  sweet,  very 
rich,  and  most  delicious  flavor.  Stone  very  small.  Sept.  1 
to  15.  Hardy,  vigorous,  and  productive.  This  name  is 
a  synonym  of  Large  Early  York.  It  is  improper,  as  it  is  not 
very  early.     Much  cultivated  in  Bristol  Co.,  Ms. 

25.  Briggs.  Large ;  flattish-round ;  suture  mostly  round 
it ;  white,  nearly  covered  with  bright  red ;  flesh  white,  tinged 
with  red  at  the  stone ;  very  juicy,  of  a  rich,  sweet,  shghtly 
vinous  flavor.  Hardy.  Has  produced  its  like  from  seed  for 
20  years.  Freestone.  Sept.  1  to  15.  We  consider  this  a 
valuable  acquisition  to  our  seedling  list.  Origin,  Dedham, 
Ms. 

26.  Yellow  Rareripe.  Large;  roundish;  deep  yellow, 
rich  red  cheek ;  flesh  yellow,  red  at  the  stone,  melting,  juicy, 
of  a  fine,  rich,  vinous  flavor.    Former  part  of  Sept.    Native. 

27.  Yellow  Alberge,  is  good  on  light  soils,  but  Briggs, 
Large  Early,  and  other  natives  of  the  same  time,  are  better. 

28.  Jaques,  Jaqites's Rareripe.  Extremely  large;  round- 
ish-oblong, with  a  prominent  point ;  yellowish,  with  a  bright 
red  cheek  ;  flesh  yellow,  melting,  juicy  and  pleasant.  Free- 
stone. 1st  to  15th  of  Sept.  Vigorous  and  productive.  Not 
of  the  highest  flavor,  but  very  salable.  Only  tolerably 
hardy.     Origin,  West  Cambridge,  Ms. 

29.  Hale's  Melocoton.  Large  medial ;  oblong,  flat  at 
the  base,  slight  suture  on  one  side  ;  bright  yellow  ;  flesh  yel- 
low, of  a  very  lich,  sweet,  and  excellent  quality.  Keeps  well. 
Freestone.  Sept.  1  to  15.  By  Col.  E.  Hale,  Stow,  Ms. 
Produces  its  like  from  seed,  and  sufficiently  early  for  mora 
northern  regions. 

80.  Crawford's  Early  Melocoton,    Crawford's   Ealy, 
17 


194  AMERICAN    FRUIT    BOOK. 

HilVs  Lemon  Rareripe.  Extremely  large ;  roundish,  poin* 
prominent ;  slight  suture ;  yellow,  with  a  red  cheek ;  flesh 
yellow,  melting,  rather  acid,  pretty  good.  1st  to  15th  Sept. 
Hardy,  vigorous  and  productive.  Quality  medial,  but  salable, 
from  its  size  and  beauty.  Globose  glands.  Small  flowers. 
MiddletowTi,  N.  J. 

31.  Lincoln.  Very  large ;  roundish,  large  suture ;  rich 
yellow ;  mostly  covered  with  dark  purplish  red,  much 
furzy ;  flesh  yellow,  with  a  tinge  of  red  at  the  stone,  juicy,  of 
a  verj'  rich,  sweet  and  excellent  flavor.  Freestone.  Sept. 
5  or  10,  to  20  or  25.  Very  hardy  and  productive.  Fruit 
hardy.  Globose  glands.  Has  been  cultivated  50  years  in 
Lincoln,  Ms.,  and  ranks  with  the  most  profitable. 

32.  Cutter,  Cutferh  Rareripe.  This  is  almost  precisely 
like  Lincoln,  excepting  it  ripens  a  few  days  earlier,  and  is 
not  so  furzy.     Same  glands. 

33.  Brevoort.  Large  medial;  round;  suture  deep  at 
top  ;  yellowish-white,  bright  red  cheek ;  flesh  rather  firm,  red 
tinge  at  the  stone,  of  a  rich,  sweet  high  flavor.  IMiddle  of 
Sept.  Reniform  glands.  Small  flowers.  Good  for  the  gar- 
den.    By  H.  Brevoort,  Esq.,  New  York. 

34.  Tarbell.  Very  large ;  roundish,  little  flattened  at 
the  base,  broad,  suture  nearly  round  it ;  rich  yellow,  mostly 
covered  with  deep  red ;  flesh  yellow,  red  at  the  stone,  very 
juicy,  rich,  sweet,  and  delicious.  Sept.  10  to  25.  The  tree 
hardy,  vigorous,  and  productive.  Fruit  hardy.  One  of  the 
best  for  orchard  culture,  particularly  in  the  North.  Culti- 
vated by  Mr.  C.  H.  Tarbell,  Lincoln,  Ms.,  a  skilful  fruit- 
grower. 

35.  Bellegarde.  Large;  round;  shallow  suture ;  pale 
)'elloAvish-green,  a  red  cheek,  mth  streaks  of  purple ;  flesh 
red  at  the  stone,  a  httle  firm,  very  melting,  juicy,  and  high 
flavored.  Middle  of  Sept.  Globose  glands  ;  small  flowers 
French  origin. 

36.  Clarke.  Very  large  ;  roundish;  yellow,  red  blush  ; 
flesh  yellow,  tinge  of  red  at  the  stone,  very  juicy,  rich, 
sugary,  of  a  peculiar,  fine  aroma.  Sept.  10  to  20.  A  new 
seedling,  by  Mr.  A.  Clarke,  Sherburne,  Ms. 

37.  Newman.  Size  rather  large ;  round ;  greenish-white, 
blush  in  the  sun  ;  flesh  white,  very  juicy,  melting,  sweet  and 
slightly  vinous.  Sept.  15  to  25.  Medial  growth.  New 
seedling  by  Mr.  Chas.  Newman,  Pteading,  Ms.  One  of  the 
most  hardy. 


THE    PEACH.  195 

38.  Owen,  Owens  Lemon  Earenpe.  Very  large  ;  round- 
ish ;  large  suture  ;  rich  yellow,  mostly  covered  with  dark-red 
or  purplish-red  in  the  sun;  flesh  yellow,  red  tinge  at  the 
stone,  tender,  very  juicy,  of  a  delicious  saccharine  and  slightly 
sub-acid  flavor.  Freestone.  Sept.  15  to  30.  Globose 
glands.  A  beautiful  and  excellent  variety.  The  original 
tree  is  in  the  garden  of  Mr.  J.  Owen,  Cambridge,  Ms. 

39.  Smith's  Favorite.  Yevy  large;  roundish;  deep 
suture  ;  yellow,  mostly  covered  with  deep  rich  red ;  flesh  yel- 
low, juicy,  of  a  sweet,  rich  and  delicious  flavor.  First  rate 
for  general  culture.  Vigorous,  hardy  and  productive.  Fruit 
hardy.  Freestone.  One  of  the  best  for  market.  Eeniform 
glands.  Sept.  15  to  30.  Cultivated  by  Mr.  Calvin  Smith, 
Lincoln,  IMs.,  a  very  successful  peach-grower. 

40.  Hartshorn.  Large ;  roundish-oval ;  rich*  yellow 
deep  blush ;  flesh  has  a  peculiar  coarse  grain,  that  fits  it  ad- 
mirably for  preserves ;  saccharine,  and  tolerably  pleasant  for 
eating.  Keeps  long.  Clingstone.  Sept.  15  to  30.  Produces 
the  same  from  seed.  "We  have  seedlings  of  it  that  are  uni- 
form.   By  Mr.  J.  Hartshorn,  Eeading,  Ms. 

41.  Allen.  Small;  roundish;  white;  red  cheek;  flesh 
white,  very  juicy,  of  a  pleasant  vinous  flavor.  Hardy,  and 
good  bearer.  Sept.  15  to  30.  Has  been  raised  40  years  from 
seed,  uniformly  true.  Cultivated  by  several  of  its  name,  in 
"Walpole,  JMs. 

42.  Large  "White  Clingstone.  Large  ;  round,  slight  su- 
ture, small  point ;  white,  with  a  reddish  cheek  or  dots  of  red 
in  the  sun  ;  flesh  whitish,  melting,  juicy,  with  a  sweet,  high, 
luscious  flavor.  Highly  valuable  for  preserves.  IMiddle  to 
last  of  Sept.  Tree  hardy,  vigorous,  long-lived  and  produc- 
tive. Globose  glands.  Small  flowers.  Adapted  to  general 
culture  in  the  N.  England  and  IMiddle  States.    Origin,  N.  Y. 

43.  Tufts's  Rareripe.  IMedial ;  roundish ;  yellowish,  with 
a  bright  red  cheek ;  flesh  yellow,  melting,  very  sweet  and 
luscious.  Freestone.  Middle  to  last  of  Sept.  Very  hardy, 
vigorous  and  productive.  Globose  glands.  Originated  by 
Mr.  Bernard  Tufts,  Billerica,  Ms.  Produces  the  same  from 
seed.  "We  have  hundreds  of  seedlings,  all  perfectly  uni- 
form. 

44.  Bergen's  Yellow.  Very  large;  roundish;  depressed, 
suture  distinct ;  a  dark  red  cheek,  and  dots  of  red  on  an 
orange  ground  ;  flesh  yellow,  melting,  veiy  juicy,  with  a  rich 
wid  excellent  high  flavor.    Freestone.    Sept.  20  to  30.   Good 


196  AJIERICAN    FRUIT    BOOK. 

grower  and  bearer.    Reniform  glands.    Small  flowers.    One 
of  the  best  for  general  culture.     Origin,  Long  Island. 

45.  Batchelder.  Large;  round;  wliite,  with  a  deep 
blush;  flesh  white,  melting,  juicy,  very  pleasant,  vinous 
flavor.  Should  be  well  ripened  on  the  tree.  Sept.  20  to  30. 
One  of  the  most  hardy,  and  often  gives  a  crop  when  others 
fail.  Origin,  Haverhill,  Ms.  Produces  the  same  from 
seed.  "We  have  young  trees  all  uniform,  and  the  same  as 
the  parents,  from  Mr.  Wm.  Batchelder,  South  Reading,  IMs. 

46.  Late  Admirable.  Very  large ;  roundish,  slightly 
oval ;  large  suture,  small  point  at  top ;  yellowish-green ;  pale 
red  cheek,  marbled  with  dark  red ;  flesh  greenish- white,  red 
at  the  stone,  melting,  remarkably  juicy,  with  a  most  delicious 
flavor.  Freestone.  Sept,  20  to  30.  Hardy  and  productive. 
Globose  glands.  Small  flowers.  Fine  for  the  private  gar- 
den ;  rather  tender  for  market.     Origin,  France. 

47.  Late  Red  Rareripe,  Prince's  Red  Rareripe.  Large ; 
roundish-oval ;  downy,  yello^vish,  marbled  with  reddish  dots, 
a  red  cheek ;  flesh  white,  deep  red  at  the  stone,  melting,  ex- 
ceedingly juicy,  with  an  extremely  rich,  high,  luscious  flavor. 
Freestone.  15th  to  last  of  Sept.  Hardy,  vigorous,  and  pro- 
ductive. One  of  the  best  for  general  culture.  Globose 
glands.     Small  flowers. 

48.  Favorite.  Large;  oval;  skin  downy  white,  much 
red,  dark  in  the  sun ;  flesn  red  at  the  stone,  rather  firm,  juicy, 
vinous,  but  not  rich.  Latter  part  of  Sept.  Hardy,  pro- 
ductive, and  good  for  the  market.  Small  globose  glands. 
Small  flowers.    Native. 

49.  Oldmixon  Clingstone.  Large  ;  roundish-oval  ; 
suture  at  the  top ;  yellowish-white,  with  a  red  cheek ;  flesh 
light,  melting,  juicy,  with  a  very  rich,  high,  luscious  flavor. 
Last  of  Sept.  Globose  glands.  Small  flowers.  A  very  val- 
uable variety. 

50.  Oldmixon  Freestone.  Large  ;  roundish,  inclining  to 
oval ;  suture  only  at  top  ;  yellowish  white,  marbled  whh  red, 
cheek  deep  red ;  flesh  white,  very  red  at  the  stone,  tender, 
with  a  rich,  smart,  vinous  flavor.  20th  to  last  of  Sept.  Glo- 
bose glands.     Small  flowers.     A  good  kind  for  the  market. 

5L  Morris's  White,  White  Rareripe.  Rather  large; 
oval,  suture  medial,  small  point ;  white,  seldom  a  purple 
tinge  in  the  sun  ;  flesh  white,  melting,  of  a  rich  sweet  flavor. 
Last  of  Sept.    Popular  in  warm  regions,  but  poor  in  the  North. 

52.   H.\ll's  Down-Eastef.     Large;  roundish;   deep  su- 


THE    PEAcn:  197 

ture  ;  yellow,  broad  red  cheek ;  middling  quality.  Last  of 
Sept.  Hardy,  productive,  and  early  bearer.  We  have  seen 
noble  specimens  in  Maine  5  it  is  rather  late  for  that  climate. 
Originated  by  M.  Hal],  E.sq.,  an  intelligent  and  zealous 
fruit-cultivator,  of  Portland,  Me. 

53.  Crawford's  Late  Melocotox,  Crawford's  Superb. 
Extremely  large  ;  roundish-oval,  slight  suture  ;  yellow  ; 
neaily  half  covered  with  dark  red ;  flesh  deep  yellow,  red  at 
the  stone,  melting,  juicy,  with  a  very  fine,  rich,  vinous  fla- 
vor. Freestone.  Last  of  Sept.  and  1st  of  Oct.  Hardy, 
vigorous,  and  productive.  Globose  glands.  Small  flowers. 
Splendid,  beautiful,  one  of  the  finest.  Origin,  same  as 
Crawford's  Early. 

54.  Lemon  Clingstone.  Large  ;  oblong,  narrowed  at  top. 
pointed  ;  flesh  firm,  yellow,  red  tinge  at  the  stone,  rich, 
sprightly,  sub-acid.  Not  of  the  finest  flavor,  but  large, 
ycautiful,  and  popular  in  the  market  Last  of  Sept.  and  first 
of  Oct.  Hardy  and  productive.  Reniform  glands.  Native 
of  S.  C. 

55.  Bed-Cheek  Melocoton.  Large ;  roundish-oval,  a 
swollen  point ;  yellow ;  a  deep  red  cheek  ;  flesh  yellow,  red  at 
the  stone,  melting,  juicy,  of  a  rich  vinous  flavor,  frequently 
too  acid.  Freestone.  Last  of  Sept.  to  Oct.  10.  Globose 
glands.     Small  flowers. 

56.  Kenrick's  Heath,  Very  large ;  oblong,  with  shght 
suture,  and  point  at  top ;  pale  greenish-white,  purplish-red 
cheek ;  flesh  whitish,  red  at  the  stone,  rather  coarse,  melting, 
juicy,  sub-acid  fiavor,  fine  for  preserves.  Hardy,  good 
bearer.  Flourishes  well  in  this  region.  Oct.  1.  Reniform 
glands.     Small  flowers.     Native  of  the  North. 

57.  Merriam.  Extremely  large  ;  short-oval ;  light  yellow, 
bright  red  cheek  ;  flesh  yellow,  red  at  the  stone,  melting,  very 
juicy,  of  a  sweet,  luscious  flavor.  Of  the  first  rank  in  size. 
beauty  and  quality.  Oct.  1.  Globose  glands.  New  and 
promising.     By  B  Merriam,  Roxbur}%  Ms. 

58.  Druid  Hill.  Very  large  ;  roundish;  pale  greenish- 
white,  clouded  with  red  ;  flesh  greenish-white,  purple  at  the 
stone,  very  melting  and  juicy,  with  an  exceedingly  high  vi- 
nous flavor.  Freestone.  Early  in  Oct.  Vigorous  and  pro- 
ductive. Globose  glands.  Small  flo\vers.  Downing,  whom 
we  copy,  thinks  it  will  be  a  great  acquisition.  New  and  not 
tried  in  the  North.  Originated  by  L.  N.  Rogers,  Esq., 
Druid  Hill,  near  Baltimore,  Md. 


19S  AMERICAN    FRUIT    BOOK. 

59.  Poole's  Large  Yellow.  Large;  roundish;  suture 
on  one  side  ;  deep  yellow,  dark  red  cheek ;  flesh  yellow^  red 
at  the  stone,  juicy,  rich,  excellent.  Early  in  Oct.  Reniforra 
glands.     Valuable  for  orchard  culture.     Origin,  Pa. 

60.  Heath,  Heath  Clingstone.  Very  large  ;  oblong,  large 
swollen  point ;  suture  on  one  side;  downy,  yellowish-white, 
tinge  of  red  or  browTi  in  the  sun  ;  flesh  greenish-white,  very 
tender,  melting,  extremely  juicy,  with  very  high,  rich,  and 
most  luscious  flavor.  In  the  Middle  Regions  of  our  country, 
(to  which  it  is  adapted,  as  well  as  further  South,)  it  ripens  in 
Oct.  It  is  too  late  for  N.  England,  except  in  warm  locations 
in  the  southern  parts.  Largest  and  finest  of  clingstones. 
Native  of  JMaryland. 

61.  Smock's  Freestone.  Large  ;  oval,  narrowed  towards 
the  stem ;  light  yellow,  a  red  cheek  in  the  sun  ;  meltmg,  of  a 
pleasant  \'inous  flavor,  tolerably  juic}'  and  pleasant.  For- 
mer part  of  Oct.,  in  the  Middle  States.  Too  late  for  the 
North.     Origin,  N.  Y. 

62.  Tippecanoe.  Very  large  -,  nearly  round,  with  a  point ; 
yellow,  broad  red  cheek ;  flesh  yellow,  juicy,  of  a  fine  vinous 
flavor.  Clingstone.  Oct.  1  to  15.  Rather  late  ibr  N.  Eng- 
land, excepting  for  preserves,  for  which  it  is  excellent.  Great 
bearer.  Reniform  glands.  Small  flowers.  By  Mr.  George 
Thomas,  Philadelphia. 

63.  Monstrous  Pavie.  Probably  the  3Ionstroi/s  Cling  of 
the  West.  Very  large,  roundish-oval ;  whitish,  much  red  ; 
flesh  firm,  rather  coarse,  and  wanting  flavor,  but  showy  and 
salable.  Very  late.  Adapted  to  the  southern  part  of  the 
Western  States,  and  further  South.     French  origin. 

64.  Blood  CLiNa.  Very  large ;  roundish-oval  distinct 
suture  ;  very  downy,  dark  purplish-red;  flesh  deep  red,  firm, 
and  excellent  for  preseiTes.  Oct.  Reniform  glands.  Small 
flowers. 

65.  La  Grange.  Large;  oblong;  greenish -white,  red 
tinge,  full  in  the  sun  ;  melting,  juicy,  fine  flavor.  Oct.  Late 
for  this  region.  In  the  ]\Iiddle  States  a  valuable  late  kind 
for  preserves.     Native. 

Ornamental  Varieties.  The  Double  Blossomed  has  large 
showy  flowers  in  profusion,  and  is  very  beautiful.  The  Flat 
Peach  of  China  is  more  curious  than  beautiful ;  the  fruil 
being  very  flat.  The  Weeping  Peach  is  singular,  from  its 
pendent  habit. 


THE    KECTARINE.  199 

The  Nectarine  (Am//gdalus  var.) 

Is  only  a  smooth-skmned  variety  of  the  peach,  more  beau- 
ful,  and  from  its  smoothness,  very  Uable  to  be  destroyed  by 
the  curculio.  Nectarines  are  occasionally  produced  from 
peach-stones,  and  the  reverse,  M^hich  shows  their  identitv. 

1.  Lar(^e  Early  Violet,  of  superior  size,  beauty,  and  ex- 
cellence.    So  says  Mr.  Wm.  R.  Prince,  of  Flushing,  N.  Y. 

2.  Violet  Hative,  Early  Violet,  Violet  Aromatic.  Large , 
roundish ;  yellowish-green,  red  in  the  sun,  mottled  with 
brown;  flesh  whitish,  with  red  at  the  stone,  melting,  rich, 
juicy,  delicious  flavor.  Freestone.  Sept.  1.  Hardy  and 
productive.     Origin,  France. 

3.  Elkuge,  CUtremont,  Anderson'' s.  IMedial ;  roundish- 
oval  ;  pale  green,  blood  red  in  the  sun ;  flesh  pale  green,  red 
tinge  at  the  stone,  melting,  juicy,  fine  rich  flavor.  Former 
part  of  Sept.  Reniform  glands.  Origin,  England.  Produc- 
tive and  one  of  the  finest. 

4.  Boston,  Leivis,  Perkins's  Seedling.  Large  ;  roundish, 
oval ;  bright  yellow,  deep  red  cheek,  beautiful ;  flesh  yellow, 
sweet,  and  pleasant ;  but  not  rich.  Freestone.  Sept.  Glo- 
bose glands.  Origin,  Boston,  by  Mr.  Lewis.  Brought  into 
notice  by  Col.  Perkins,  of  Brookline. 

5.  Hunt's  Tawney,  Hum's  Early  Tawney.  Small  medial; 
roundish -ovate  ;  pale  orange,  dark  red  cheek  in  the  sun.  mot- 
tled with  russety  specks  ;  flesh  deep  orange,  melting,  juicy, 
rich  and  good.  Freestone.  Latter  part  of  Aug.  Hardy  and 
good  bearer.     Serrated  and  glandless. 

6.  Hardwick's  Seedling.  Very  large;  roundish-oval; 
pale  green,  red  cheek  ;  flesh  pale  green,  red  tints  at  the  stone, 
melting,  of  a  rich,  fine  flavor.  Former  part  of  Sept.  Rem- 
form  glands.  But  little  known  in  this  country.  Origin, 
England. 

7.  DowNTON.  Large ;  roundish-oval ;  pale  green,  deep 
red  cheek  ;  flesh  pale  green,  little  red  at  the  stone,  melting 
and  rich.  1st  of  Sept.  Reniform  glands.  Small  flowers. 
Foreign. 

8.  New  White.  Tolerably  large  ;  roundish  ;  white,  a  red 
tinge  in  the  sun ;  flesh  white,  tender,  of  a  rich  vinous  flavor. 
Latter  part  of  Sept. 

Among  the  best  kinds  are  Large  Early  Violet,  Elrage 
Barton,  and  Hunt  s  Tawney. 


200 


AilERICAN    FRUIT    BOOK. 


TABLE   OF    PEACHES, 

In  order  of  ripening.     (Page   11.) 

Early  Tilloison 15  to  last  of  Aua 

Early  Chelmsford, 20  "     "     "      " 

Early  Maiden, «  a     »     «      ., 

Tufis's  Early, «  »     a    u      k 

Early  York, "     "      " 

19  I      While  Imperial "     "      " 

10  1      Early  Washington, Last  of  Aug.  and  1st  Sept. 

Red  Rareripe, "     "       "     "     "      " 

Royal  George "    "       "     "     "      " 

Coolidge, First  of  Sept. 

11  Hatch, "    "      " 

Gross  Mignonne, ...."*'      " 

9  Large  Early  York, "     "  " 

Haine's  Early, "    "  " 

George  the  Fourth, "    "  " 

Noblesse, First  part  of  Sept 

Morris's  Red  Rareripe, Former  part  of  " 

Moore's  Favorite, "  "    "  " 

7       2     1      Large  Early, "  "    "  " 

13  1       Briggs, "  "     "  « 

Yellow  Rareripe, "  <t    «t  ct 

Jaques, "  "     "  " 

15  15     1       Hale's  Melocoton "  "     "      " 

1  U     Crawford's  Early  Melocoton,         ...   5  to  15    "      " 

16  "     Cutter, Sept.  5    "  20 

6     11     1      Lincoln "    "or  10to20or25 

Brevoort, "    "  "    "  "  •'  "  " 

Belleearde, "    "  "    "  "  "  "  " 

Tarbell, "  10  "  12  "  25 

Ne\vman, "15           to  " 

14  12     1       Owen, "    "            "  " 

2  1      Smith's  Favorite, "    "  "  30 

Hartshorn, "    "  "  " 

Large  White  Cling, "    "  "  " 

15  1  16     1      Tufis's  Rareripe, "    "  "  " 

Q       4     1      Bersen's  Yellow,  .   ; "20  "  " 

Late  Admirable, "    "  "  " 

17  13  Baichelder, "    '•'  "  " 

Late  Red  Rareripe, "    "  "  " 

Oldmixon  Cling, Last  of  Sept 

Morrises  While  Rareripe, "      "     " 

Oldmixon  Freestone "      "      " 

Crawford's  Late  Melocoton,   .   .     Last  of  Sept.,  1  of  Oct 

Lemon  Clingstone "     "     "      "  "     " 

Red  Cheek  Melocoton, "    "     "  and  into  " 

Kenric/c's  Heath, Oct  1st 

IMeriam "       " 

12  6     1      Druid  Hill, Early  in  Oct 

Heaih, Former  part  of  Oct 

Tippecanoe "  "     "      " 

Monstrous  Pavie, Oct 

Blood  Cling, " 

La  Grange, " 


>3  3 

1 

1 
1 

7 

1 

1 
1 

8 

1 

9 

1 
1 

10 
2 

1 
1 

15 

1 

11 

1 

3 

1 

12 
17 

1 

1 

16 

4 

18 

13 

1 
1 

1 

5 

1 

14 
6 

1 
1 

PEACHES.  201 

For  Northern  Culture  particularly,  we  have  introduced  a  num- 
ber of  hardy  natives  of  the  hii^hest  rank,  such  as  Early  Chelms- 
ford, Large  Early,  Briggs,  Cutter,  Lincoln,  Tarhell,  Owen, 
Smith's  Favorite  ;  and  for  this  and  a  still  more  Northern  region, 
Tufts's  Early,  Hatch,  Briggs,  Hale's  Melocolon,  Harts.horn, 
Tufts's  Rareripe,  and  Batchelder,  are  valuable,  as  they  are  hardy 
natives  of  the  North,  and  may  be  propagated  true  to  their  kind, 
by  seed.     Page  160. 

For  the  North,  in  a  small  way,  Gen.  Josiah  Newhali,  of 
Lyunfield,  a  very  skilful  cultivator,  recommends  budding  early 
kinds  on  plum  stocks,  to  dwarf  them  ;  after  one  year's  growth, 
cut  back  one  third  of  the  last  growth,  in  Nov.,  ben^  the  branches 
towards  the  centre,  and  tie  them.  Lay  leaves  or  other  litter 
around  the  roots,  set  branches  of  evergreens  in  the  ground,  and 
tie  them  snugly  around  the  tops  of  the  peach  trees.  This  will 
save  them  from  the  hot  sun,  in  mild  days,  and  from  a  suddec 
morning  thaw,  after  a  freezing  night. 

Early  seedlings  are  adapted  to  this  mode,  and  they  may  be 
dwarfed  by  heading-in  (page  133.)  In  Russia,  tender  trees  are 
cultivated  by  low  horizontal  training,  the  snow  covering  and 
protecting  the  branches.  When  snow  is  wanting,  they  may  be 
covered  with  litter  or  mats  ;  or  in  the  fall,  laid  on  the  ground  and 
covered  with  earth. 

Ernst  recommends  the  following,  as  free  from  any  defective 
drawbacks  in  that  climate  ;  Early  York,  Red  Rareripe,  'i  ellow 
Rareripe,  Red  Cheek  Melocoton,  Morris  White  Rareripe,  George 
the  Fourth,  Noblesse,  Gross  Mignonne,  Lemon  Freestone,  Mon- 
strous Cling,  Late  Admirable,  Late  Heath. 

KiRTLAND  AND  Elliott  rccommcnd  —  For  the  Garden,  Early 
Tillotson,  Early  York,  Early  Yellow  Rareripe,  Morris's  Reel 
Rareripe,  President,  Oldmixon  Freestone,  Malta,  Crawford's 
Early,  Crawford's  Late,  White  Imperial, Ward's  Late  Free,  Hy- 
slop's  Cling. 

For  Market  —  Early  Yellow  Rareripe,  Early  York,  Morris's 
Red  Rareripe,  Crawford's  Early  Melocoton,  President,  Red  Cheek 
Melocoton,  Golden  Ball,  Crawford's  Late  Melocoton,  Lemon 
Cling,  Ward's  Late  Free,  Hyslop's  Cling,  Heath  Cling,  (Heath) 
Bergen's  Yellow,  and  many  others,  have  not  been  fully  tested 
here. 

The  National  Convention  of  Fruit-Growers,  recom- 
mend. Gross  Mignonne,  George  the  Fourth,  Coolidge's  Favorite, 
Bergen's  Yellow,  Early  York,  Large  Early  York,  Morris  White, 
Oldmixon  Freestone,  Crawford's  Late.  For  Particular  Loca- 
tions, Heath  Cling. 

Barry  recommends  for  a  succession  from  Aug.  1  to  Oct.,  Early 
Tillotson,  Early  York,  Haine's  Early  Red,  Coolidge,  Yellow 
Alberge,  Crawford's  Early  Melocoton,  Jaques,  White  Imperial, 
Lemon  Clingstone,  Large  White  Clingstone. 


202 


AMERICAN   FRUIT   BOOK. 


THE   DOMESTIC  PLUJM,  (Frunus  domestica.) 


The  Plum  is  a  native  of  Asia 
the  South  of  Europe,  and  America; 
but  most  of  our  cultivated  kinds  are 
foreign,  or  descendants  from  them. 
It  is  a  small  tree,  of  a  rather  low, 
spreading  form,  generally  of  rapid 
growth,  and  moderate  duration,  often 
rather  short-Hved. 

Uses.  The  plum  is  a  fine  dessert 
fruit,  some  varieties  being  remarka- 
bly rich  and  luscious.  It  is  used  ex- 
tensively for  preserves,  for  which  it  is  excellent.  Some  acid 
and  austere  kinds  are  used  exclusively  for  this  purpose.  It  is 
also  used  for  pies,  tarts,  sauces,  and  various  condiments.  In 
France,  dried  plums  are  an  important  article  in  commerce. 
Varieties  called  prunes  are  used  in  this  way.  Plums,  well 
ripened,  and  used  moderately,  are  nutritious  and  healthful, 
but  in  excess  they  are  injurious,  as  they  are  very  rich  and 
cloying. 

Soil  and  Location.  The  best  soil  is  a  strong,  moist,  rich 
loam,  inclining  to  clay,  a  dark,  heavy  mould,  or  a  moist, 
yellow  loam.  A  black,  muddy  soil,  moist,  but  not  wet,  is 
excellent.  The  plum  flourishes  \ve\\  on  any  tolerably  moist 
tillage,  and  with  care  in  culture  and  manure,  to  guard  against 
drought,  it  succeeds  on  soils  tolerably  dry ;  and  some  vari- 
eties are  well  adapted  to  rather  dry  soils.  Light  soils  may 
be  prepared  for  the  plum;  (page  30;)  but  the  curculio  is 
more  liable  to  destroy  the  fruit  on  dry  land.  The  plum  is 
usually  most  productive  in  hollows,  and  low,  rich,  moist 
soils,  not  being  liable  to  kill  in  the  bud,  like  the  peach  and 
apricot.  But  on  suitable  soil,  it  succeeds  also  on  high  lands. 
Propagation  is  generally  by  budding  and  grafting.  Some 
kinds  are  continued  by  seed  true  to  their  kinds.  Seedlings 
are  sometimes  continued  by  .suckers,  to  which  the  plum  is 
often  much  inclined.  Stocks  are  usually  raised  from  seed. 
As  soon  as  the  stones  are  separated  from  the  pulp,  which  is 
done  in  the  same  way  as  cherries,  plant  them,  or  put  them 
in  moist  earth  in  a  box,  and  set  them  in  the  cellar,  or  bury 
them  in  the  ground,  in  the  shade,  at  the  surface,  and  sow 


THE    PLUM.  203 

in  fall  or  spring.  Much  care  is  necessary  in  keeping  the 
seeds  just  moderately  moist,  and  sufficiently  exposed  to  the 
atmosphere  to  cause  the  stones  to  begin  to  crack  open  in 
season  for  spring  planting,  and  yet  retard  them  when  for- 
ward, that  they  may  not  grow  too  soon.  Plant  in  a  rich, 
mellow  soil,  in  drills  1,  2,  or  3  feet  apart,  as  you  may  have 
land,  or  choose  to  cultivate,  with  a  horse  or  not.  After  2 
years'  growth,  or  one,  if  very  vigorous,  plant  out  in  spring, 
as  directed  for  apples,  and  if  they  are  thrifty,  bud  the  same 
seasi'J 

Wim  a  vigorous  stock,  half  an  inch  or  more  in  diameter, 
graft  at  the  ground,  and  it  will  soon  send  ap  a  strong  stem. 
Better  graft  the  Canada  stock  an  inch  or  two  below  the  sur- 
face, as  the  graft  usually  outgrows  the  stock,  as  the  earth 
will  hide  the  deformity,  and  re-rooting  may  be  effected. 
Peach  stocks  are  sometimes  used  for  the  plum,  but  they  are 
less  hardy  and  durable,  though  they  do  well  in  some  cases. 

Planting,  Culture,  Manure,  akd  Pruning.  As  many 
varieties  are  naturally  small,  and  others  are  often  made  so 
by  the  dwarfish  nature  of  the  stocks,  and  diseases  and  other 
ovils  are  apt  to  shorten  the  life  or  check  the  growth  of  the 
plum,  it  is  best  to  set  near,  and  cut  away  on  interfering,  as 
recommended  for  the  apple  and  pear ;  for  the  plum  bears 
early,  and  if  set  near,  it  will  bear  much  fruit  without  inter- 
fering, and  afford  more  profit.  A  rod  apart  is  a  good  dis- 
tance for  plums,  and  but  few  trees  attain  a  size  to  fill  the 
space.  This  would  give  160  to  the  acre ;  but  if  we  would 
make  the  most  from  an  acre,  from  plums,  we  would  set  |  a 
rod  apart,  360  trees  to  the  acre  ;  they  would  soon  begin  to 
bear,  and  continue  for  years,  affording  more  than  double  the 
profit  of  distant  planting,  and  when  they  interfered,  which 
some  would  never  do,  remove  or  head  in  the  poorest. 

The  land  should  be  well  manured  and  cultivated.  (See 
page  51.)  No  weeds  or  grass  should  grow  around  the  trees, 
and  the  soil  should  be  stirred  often,  especially  a  dry  soil,  in 
a  dry  season.  (See  page  52.)  The  larger  crop,  superior 
size,  and  excellence  of  fruit,  will  far  more  than  pay  for  good 
culture.  Prune  but  little,  only  cutting  away  dead  and  de- 
caying and  interfering  limbs.  If  a  tree  becomes  top-heavy, 
or  needs  pruning  to  renovate  it  when  declining,  or  becomes 
stinted  and  barren,  shorten-in  the  limbs,  as  in  pruning  peach- 
es, but  do  not  cut  at  the  trunk,  excepting  decaying  limbs. 
Stone  fruit  should  not  be  pruned  at  the  stem,  but  at  the  enda 


204  AMERICAN    FRUIT    BOOK, 

of  the  branches.  Use  the  same  manure  as  for  the  apple  aifi 
pear.  In  the  wood,  bark,  and  the  fruit  of  the  plum,  there 
is  a  considerable  quantity  of  lime  and  potash.  So  apply 
wood  ashes,  hme,  old  mortar,  plaster,  &c.  Salt  is  a  good 
manure  to  promote  growth  and  health,  and  a  guard  against 
insects. 

CuRcuLio,  or  Plum-weevil, 
(RhT/7ichcErus  nenuphar,)  is  here 
represented  in  its  different  stages. 

(1.)  Curculio  in  the  perfect  or  xg^^il^l^  ^ 
beetle  state,  as  large  as  life.  wSli^Sk        "^    ~3 

(2.)   Its  assumed  form,  when 
disturbed,   or    shaken    from    the 

trce.  ^m^nm  2 

(3.)  Larva,  or  worm,  as  found  

in  the  fallen  fruit.  ~  4 

(4.)  Pupa,  or  chrysalis  form,  in  which  it  lives  in  the 
ground,  and  the  last  stage  before  the  perfect  state. 

On  the  figure  of  a  plum  are  the  crescent-shaped  marks, 
as  made  by  this  insect. 

The  color  of  the  curculio  is  dark  brouTi,  variegated  with 
spots  of  white,  yellow,  and  black.  These  insects  appear 
from  the  latter  part  of  April  until  the  last  of  July,  according 
to  the  season.  Soon  after  the  blossoms  fall,  they  begin  to 
puncture  the  little  plum  with  their  snout  or  rostrum,  and  lay 
an  egg  in  the  wound.  The  gum  oozes  out,  the  egg  hatches, 
the  worm  eats  towards  the  centre  of  the  fruit,  which  falls, 
often  before  a  quarter  grown,  and  the  worm  enters  the  earth, 
where  it  remains  in  the  pupa  state,  some  say  only  a  few 
weeks,  others  say  till  the  next  season.  Its  habits  are  not 
well  knowTi.    It  flies  from  the  ground  to  the  tree. 

These  insects  are  very  destructive  to  plums,  sometimes 
destroying  whole  crops  to  a  vast  extent.  They  also  attack 
other  smooth-skinned  fruits,  such  as  apricots,  nectarines, 
cherries,  and  apples.  But  cherries  and  apples  are  not  gen- 
erally much  injured,  though  the  former  are  often  marked  by 
these  insects.  Among  the  mischievous  curculios  is  a  harm- 
less insect  of  a  larger  size  and  similar  appearance,  which 
may  be  the  male. 

Preve7itio?i  and  Bemedies.  One  of  the  best  is  a  moist, 
heavy  soil,  affording  the  insect  but  a  poor  shelter  in  the 
ground  ;  and  plums  flourish  well  in  such  soils,  and  so  do 
apricots  on  plum  stock      In  most  cases,  1  quart  of  salt  to  a 


THE    PLUM.  205 

small,  2  to  a  medial,  and  4  lo  a  large  tree,  or  half  a  peck  to  a 
square  rod,  applied  to  the  ground  as  far  as  the  limbs  extend, 
as  soon  as  the  snow  is  off  in  spring,  has  been  a  preventive ; 
by  affecting  the  insect  in  the  earth,  as  some  suppose ;  but 
Dr.  Shurtleflf  thinks  the  salt  gives  a  distaste  to  the  fruit. 
We  have  generally  found  this  effectual,  and  we  have  known 
numerous  cases  of  its  complete  success.  The  salt  is  a  good 
manure  for  the  plum. 

By  jarring  or  briskly  shaking  the  tree,  when  these  insects 
are  operating  on  the  fruit,  in  morning  and  evening,  they  vAW 
fall,  and  may  be  caught  on  cloth,  where  they  will  be  still  till 
they  may  be  destroyed.  Give  a  sudden  jar  to  the  tree  or 
branches,  using  a  mallet  covered  with  a  pad,  or  soft,  thick 
cloth.  All  the  fallen  fruit  of  plums  should  be  picked  up, 
and  the  worms  destroyed.  Or  let  hogs  run  under  the  trees 
for  this  purpose. 

Take  tubs,  tight  boxes,  or  other  vessels,  whitewash  them 
inside,  place  them  under  the  tree^  almost  up  to  the  limbs,  put 
in  an  inch  or  two  of  water,  in  the  dusk  of  the  evening,  when 
curcuUos  appear,  and  set  a  light  in  the  tub,  and  many  will  be 
caught.  Make  the  earth  smooth  around  the  trees,  and  let 
fowls  run  among  them. 

One  person,  who  threw  ashes  on  his  trees,as  the  blossoms 
were  going  off,  thought  they  were  useful.  Apply  them  when 
the  dew  is  on.  Two  barrow-loads  of  fresh  horse  manure  under 
some  plum  trees,  just  as  the  fruit  began  to  swell,  was  thought 
to  protect  them  from  the  curculio,  by  gases  arising  from  fer 
mentation. 

A  cultivator  informed  us,  that  after  his  plums  had  been 
destroyed  several  years  by  curculios,  he  put  a  layer  of  fresh 
oyster  shells  around  his  trees,  three  inches  deep,  and  as  far 
as  the  hmbs  extended,  and  beat  them  down  hard.  He  was 
not  troubled  afterwards,  during  a  number  of  years  that  he 
remained  on  the  place.  In  other  cases,  the  fruit  has  been 
saved  by  a  brick  pavement,  or  hard  path,  under  the  trees, 
preventing  the  insects  from  burrowing  in  the  earth.  Some 
think  the  parent  is  so  sagacious  as  not  to  lay  eggs  where  the 
progeny  will  not  find  a  good  burrow  beneath.  Numerous 
insects  may  be  caught  in  bottles.     (Page  74.) 

Black  Wart    is  a  singular  disease,  commencing  in  a  kind 
of  tumor  or  swelling,  and  continuing  to  increase  till  it  be- 
comes a  large,  black  bunch,  disfiguring  the  tree,  and  spread 
ing  until  it  kills  it.    It  also  spreads  rapidly  from  one  tree  to 


206  AMERICAN    FRUIT    BOOK. 

another.  No  satisfactory  cause  has  ever  been  i-^ 
signed  for  this  disorder.  It  attacks  both  vigorous 
and  stinted  trees,  old  and  young,  in  wet  land  and 
dr}'.  Some  have  regarded  salt,  apphed  to  the  soil, 
and  in  solution  to  the  affected  part,  as  a  sure  rem- 
edy, but  this  has  been  disproved. 

The  only  remedy  is  to  cut  off  the  bunches  as  fast 
as  they  appear,  and  burn  tliem.     Let  there  be  no 
delay,  and  cut  freely,  to  the  excision  of  every  dis- 
eased part.     Though  salt  is  not  always  a  remedy 
or  preventive  of  this  disease,  its  use  lessens  its  oc- 
Black    currence  and  severity.     Copperas  water,  applied  to 
Wart,     tjjg  affected  parts,  after  cutting  off  the  black  part, 
has  appeared  to  be  useful. 

Varieties.  We  have  many  valuable  kinds,  as  to  quality, 
yet  some  are  uncertain  in  production  and  hardiness  of  fruit, 
and  some  are  new  and  have  not  been  fairly  tried  and  com- 
pared, so  that  it  is  difficult  to  make  a  selection  ;  for  many  of 
great  beauty  and  excellent  flavor  often  fail,  while  other  hardy 
and  productive  kinds,  of  inferior  quality,  are  more  profita- 
ble, especially  for  market.  Such  is  the  case  with  Lombard, 
Red  Gage,  Diamond,  Smith's  Orleans,  Cruger's  Scarlet,  and 
others.  Some  that  are  hardy  and  productive  are  also  excel- 
lent in  flavor,  but  usually  the  finest  kinds  are  delicate  and 
uncertain. 

Sometimes,  in  a  large  collection,  a  few  trees  of  Smith's 
Orleans  and  Red  Gage  afford  more  profit  than  all  the  rest. 
Again,  the  coarse  kinds,  such  as  Diamond  and  Semiana,  are 
the  only  productive  varieties  among  many  fine  sorts.  Sev- 
eral of  great  promise,  such  as  Peach,  Lawrence's  Favorite, 
Jefferson,  Imperial  Ottoman,  M'Laughlin,  "Washington  Seed- 
ling, Ida'Grcen  Gage,  and  Schenectady  Catharine,  have  ncj 
yet  been  extensively  tried. 

1.  Early  Genesee.  Medial j  long-ovate;  yellow.  Same 
time  as  the  White  Primordian,  and  better  bearer.  Origin. 
Brighton,  Monroe  Co.,  N.  Y.  New.  L.  B.  Langworthy,  in 
Gen.  Far. 

2.  White  Primokdian,  Jaune  Halive,  Early  Yelloiv.  Small  j 
cbovate ;  yellow ;  stem  h,  inch  long,  slender,  very  narrow, 
deep  cavity  ;  flesh  yellow,  rather  juicy,  pleasant,  but  not  high 
flavor.  Last  of  July.  The  earliest,  excepting  Early  Gene- 
see.    A  slow  grower,  good  bearer. 

3.  Cherry,  Early  Scarlet.     Small  medial ;  round  j  bright 


[•HE    PLUM. 


207 


red,  like  a  cherry ;  melting,  soft,  juicy,  of  a  brisk,  pleasant, 
sub-acid  flavor.  Last  of  July  and  first  of  Aug.  Salable. 
Poor  bearer,  and  the  birds  eat  them.  Downing  says,  Mr.  S. 
Reeves,  Salem,  N.  J.,  induces  bearing  by  transplanting  evciy 
4  or  5  years,  and  he  thinks  root  pruning  would  have  the 
same  effect ;  and  that  Mr.  R.  has  a  seedling  of  this  species, 
the  Golden  Cherry  plum,  that  bears  abundantly. 

4.  Henrietta  Ga&e.  Size  of  Green  Gage  ;  paler  color  ; 
nigh  flavor.  Aug.  1.  Fair  grower  and  good  bearer.  Ori- 
gin, Henrietta,  ]\Ionroe  County,  N.  Y.  New.  L.  B  Lang- 
worthy,  in  Gen.  Far. 

5.  Peach  Plum, 
Prime  Feche.  Very 
large  ;  flattish- 
round,  broad,  shal- 
low suture  on  one 
side ;  brownish-red 
or  salmon-color  in 
the  shade,  pur- 
plish-red in  the 
sun,  golden  russet  | 
specks  and  patch- 
es, blue  bloom  ; 
stem  short,  rather 
stout,  in  a  deep, 
narrow  cavity ;  a 
small  hollow  at 
top ;  flesh  green- 
ish pale  yellow  ; 
very  juicy,  of  a 
sweet,  lively,  delicious  flavor.  Aug.  1  to  20.  A  rapid, 
strong,  upright  grower,  and  good  bearer.  One  of  the  largest 
and  best,  and  quite  early.  Imported  into  this  region,  a  few 
years  ago, from  France. 

6.  RovALE  DE  Tours.  Tolerably  large  ;  roundish ;  reddish- 
violet,  minute  yellow  dots,  blue  bloom  ;  stem  stout,  in  a 
small  cavity  ;  flesh  greenish-yellow\  tinged  with  red  around 
stone,  rather  firm,  juicy,  of  a  fine  flavor.  Sept.  10  to  20 
Not  equal  lO  Prince's  Yellow  Gage,  but  a  Httle  earlier. 
French  origin. 

7.  Early  Orleans,  Nejv  Early  Orleans,  and  Wilmot^s  New 
Early  Orlenjis,  are  about  the  same.  Medial ;  roundish-oval ; 
dark  red,  purple  in  the  sun ;  stem  medial  size,  in  a  moderate 


208 


AMERICAN    FRUIT    BOOK. 


depression ;  flesh  greenish,  brisk  and  rather  rich  flavor. 
Freestone.  Aug.  10  to  20  or  25.  Productive.  Branches 
downy.    SprangUng  grower.   A  prodigious  bearer.  Foreign. 

8.  Imperial  Ottoman.  Me- 
dial ;  roundish,  oval  ;  pale 
greenish-yellow,  marbled  with 
darker  shades,  thin  bloom, 
generally  resembling  the  Im- 
perial G-age  ;  stalk  medial 
length,  slender,  in  a  slight 
cavity  ;  flesh  melting,  very 
juicy,  sweet  and  excellent  fla- 
vor. Almost  freestone.  Aug. 
10  to  20.  F'cw  days  earlier 
than  Prince's  Yellow  Gage. 
Tree  very  hardy  and  uniform- 
ly productive,  suited  to  almost 
any  climate  and  soil  -.  flourish- 
es well  in  Bangor,  Me.  Fruit 
hangs  pretty  well,  and  is  rath- 
er hardy. 

9.  Yellow  Gage,  Fmice's  Yellon  Gage. 
Large  medial ;  oval,  tapering  a  little  to  the 
top,  sUght  suture  ;  golden  yellow,  well  cov- 
ered  with  white  bloom  ;  stalk  medial  size,  in 
a  small  cavity ;  flesh  yellow,  melting,  rich, 
and  sugary.     Freestone.     12  to  the  25th  of 
Aug.  The  tree  very  hardy, 
vigorous,  and  good  bearer ; 
forms   a   large,    spreading 
head.    Mr.     Henry    Van- 
dyne,     a    zealous     fruit- 
grower of  Cambridgeport, 
raised,  in  one. season,  51 
dollars'  worth  from  one  tree. 
The  quality  is  superior  to 
most  plums  of  its  season. 

10.  Hudson  Gage.  Me- 
lial ;  oval ;  yellow,  clouded 
with  green ;  stem  short,  in 
a  moderate  cavity  ;  flesh 
melting,  of  a  rich,  spright- 
ly, excellent  flavor.  Almost 
freestone.    2d  and  3d  weeks  in  Aug, 


THE    PLTJM. 


209 


11.  Morocco.  Medial ;  roundish ;  dark  purple  ;  flesh  yel- 
lowish, juicy,  rich,  and  sweet.  Slightly  cling.  Aug.  10  to 
20  or  25.     Not  first  rate. 

12.  Drap  d'Or,  or  Cloth  of  Gold,  Yellow  Perdrigon.  Small ; 
round  ;  bright  yellow,  few  crimson  specks ;  fl:esh  yellow, 
sugary,  rich,  but  sometimes  rather  dry.  Freestone.  15  to  25 
of  Aug.  IMuch  esteemed  in  the  West,  and  does  well  here, 
but  too  small  for  market. 

13.  M'Laughlin.      Large;  round; 
russet   yellow,  tinged   with   red,  thin 
bloom  ;  stem  nearly  an  inch  long,  in  a 
slight  cavity ;  flesh  yellow,  rather  firm, 
juicy,   of    a    sweet,   luscious    flavor. 
Clingstone.      August 
1  to   20.    Stout,  vig- 
orous growth  ;    good 
bearer.      Hardy    for 
the  North.  Tried  only 
m  light  soil.      Origi- 
nated by  James  M'- 
Laughliu,  Esq.,  Ban- 
gor, Me.   Only  a  little 
known.  Little  regards 
it  as  first  rate,  espe- 
cially for  the  North. 

14.  Apricot.  Large 
medial  ;  roundish  ; 
yellow,  tinged  with 
red  ;  melting,  pleasant  flavor.     Aug.  20  to  30. 

15.  Pond's  Seedling.  Medial;  roundish,  slightly  ovate; 
purple  ;  stem  short  and  slender ;  flesh  yellowish,  dryish, 
tolerably  good.  Freestone.  Aug.  20  to  Sept.  5.  Productive. 
Origin,  Boston. 

16.  German  Prune,  Quetsche,  Sweet  Prune.  Large  ;  long- 
oval,  swollen  on  one  side,  distinct  suture ;  purple,  thick  blue 
bloom ;  stem  moderate  length,  slender ;  flesh  green,  firm, 
sweet,  and  pleasant.  Freestone.  Latter  part  of  Sept.  Ex- 
cellent for  preserving  and  drying,  and  tolerably  good  for  the 
table.     A  great  bearer,  and  hangs  long  on  the  tree. 

17.  Austrian  Quetsche  is  similar  to  the  above,  but  rather 
later,  and  superior  in  flavor. 

18.  Italian  Damask.      Medial;   roundish;    brownish  or 

18* 


210 


AMERICAN    FRUIT    BOOK. 


A-iolet ;  flesh  firm,  sweet,  fine  flavor.    Freestone.    Last  oi 
Aug.  and  into  Sept.     Tolerably  good. 

19.  Royal  Hative,  Early  Royal.  Medial; 
roundish,  little  -voidest  towards  the  stem; 
light  purple,  dotted  and  streaked  with  dark 
yellow,  blue  bloom  ;  stalk 
I  an  inch  long,  in  very  slight 
cavity ;  flesh  yelloM^,  tender, 
juicy,  of  a  very  rich,  high  fla- 
vor. Freestone.  Aug.  20  to 
Sept.  5.  ResembUng  Purple 
Gage,  in  appearance,  qualit)'', 
leaf,  and  growth,  excepting 
wood  is  very  downy.  3  weeks 
earlier.  One  of  the  very  best 
early  plums.  Hardy,  vigor- 
ous, and  productive.  French 
origin. 

20.  Yellow  Eg&  Plum,  Wliite  Magnum  Bonum.  Very 
large  ;  oval ;  distinct  suture  ;  yellow,  with  white  dots,  thin, 
white  bloom.  Stalk  an  inch  long,  stout ;  flesh  rather  coarse 
and  acid.  Clingstone.  Last  of  Aug.  and  first  of  Sept.  Poor 
for  the  dessert.  Excellent  for  cooking,  and  salable ;  but 
poorer  bearer  than  the  Purple  Egg. 

2L  Corse's  Field  Marshal.  Tolerably  large ;  oval;  pur- 
pUsh ;  flesh  juicy,  rather  tart.  Chngstone.  Last  of  Aug. 
Origin,  near  ^lontreal. 

22.  Duane's  Purple,  Dunne's  Purple  French  formerly. 
Very  large  ;  oval ;  shallow  suture  red,  reddish  purple  in 
the  sun,  yellow  specks,  lilac  bloom;  stem  nearly  an  inch 
long,  slender,  in  narrow  cavity  ;  juicy,  sprightly,  rather 
sweet.     Aug.  25  to  Sept.  15.    Moderate  bearer. 

23.  Washington,  Bolmar.  Very  large ;  roundish-oval, 
similar  to  Jefferson,  with  a  suture  quite  distinct  near  the 
stalk ;  greenish  dull  yellow,  deep  yellow  in  the  sun,  some- 
times with  dots  or  a  tinge  of  pale  crimson ;  a  thin,  light 
bloom,  stalk  short,  rather  stout,  in  a  shallow,  wide  cavity ; 
flesh  yellowish,  firm,  very  sweet  and  luscious,  but  often 
ralherinsipid.  Freestone.  Aug.  25  to  Sept.  10.  Hardy,  a 
good  grower,  but  moderate  or  poor  bearer,  and  very  liable 
to  rot.  Origin,  New  York  city.  Its  large  size  gives  it  a 
popularity  beyond  its  merits. 

24.  Apple  Plum.     Rather  large ;  flattish,  like  a  flat  ap. 


THE    PLUM.  21 1 

pie ,  reddisA  purple,  specked  and  marbled  with  greenish- 
golden  yellow,  light  blue  bloom ;  stem  |  of  an  inch  long, 
stout,  in  a  broad,  deep  cavity,  at  which  is  a  deep  suture ; 
flesh  greenish  yellow,  tender,  of  a  rich,  lively,  saccharine, 
and  vinous  flavor.  Aug.  25  to  Sept.  10.  Strong,  vigorous 
grower,  bearing  not  settled.  Garden  of  Mr.  D.  U .  Pratt, 
Chelsea.     Probably  a  new  and  valuable  variety. 

25.  Cruger's  Scarlet.  Large  medial ;  roundish-oval, 
slight  suture ;  lilac  and  fawn-color,  bright  red  in  the  sun ; 
stem  half  an  inch  long,  in  a  shallow  cavity  j  flesh  orange, 
of  a  mild,  pleasant  flavor,  but  neither  juicy  nor  rich.  Last 
of.  Aug.  and  first  of  September.  Hardy,  and  great  bearer. 
A  good,  showy  market  fruit.  It  hangs  on  well.  Not  liable 
to  injury  by  the  curcuho. 

26.  Green  Ga&e,  Reine  Claude.      Me- 
dial ;  flattish  round,  faint  suture  ;   yellow- 
ish-green, marbled  or  dotted  with  red  in  the 
sun  J  stem  short,  slender,  in  a  slight  de- 
pression ;   flesh  green,  very 
melting,  of  sweet,  rich,  lus- 
cious flavor.    A  standard  of 
excellence.  Freestone.  Last 
of  Aug.  and  into  Sept.  Grows 
slowly,  scragly,  and  spread- 
ing.   A  good  bearer.    Fruit 
rather  liable  to  crack  in  wet 
weather.   There  are  various 
modifications  of  the  Green 
Gage.   We  have  a  large  va- 
riety here,  which  we  have 
never  seen  excelled  in  flavor.     Origin,  France. 

27.  Washington  Seedling.  Large  ;  oval ;  yellow,  mot- 
tled with  crimson  ;  flesh  very  tender,  sweet,  and  delicious. 
Nearly  as  large  as  Washington ;  handsomer,  and  superior 
quality.  Last  of  Aug.  to  Sept.  10.  A  moderate  grower. 
Origin,  Ives's  garden.  New,  and  not  yet  tested.  From  seed 
of  Washington. 

28.  Denniston's  Superb.  Medial  ;  round,  slightly  flat- 
tened ;  distinct  suture ;  yellowish  green,  with  few  purple 
blotches,  thin  bloom  ;.  rough  stem,  %  inch,  in  a  middle-sized 
cavity ;  flesh  tolerably  juicy,  of  a  rich  vinous  flavor.  Last 
of  Aug.  and  first  of  Sept.     Seedling  raised  by  Mr.  D*»nnis- 

on,  Albany.  N.  Y. 


212 


AMERICAN    FRUIT    BOOK. 


29.  Lawrence's  Fa- 
vorite. Rather  large; 
roundish,  slightly  oval, 
with  flattish  ends;  yel- 
lo\vish  -  green,  clouded 
with  darker  streaks,  light 
greenish  bloom,  at  full 
maturity  brownish  blotch- 
es and  reddish  specks 
around  the  stem ;  stalk 
short  and  slender,  in  a 
small  cavity ;  flesh  green-  \ 
ish,  melting,  very  juicy,  \ 
of  a  brisk,  delicious,  vi- 
nous flavor,  resembling 
and  almost  equal  to  the 
Green  Gage,  and  larger. 
Almost  freestone.  Last  of  Aug.  to  Sept.  15.  Vigorous,  up- 
right growth  ;  moderate  bearer.  Originated  by  Mr.  L.  U. 
LaA^Tence,  Hudson,  N.  Y. 

30.  Purple  Gage,  Reine  Claude  Violette. 
Medial ;   roundish,  flattened  at   the  ends, 
shallow  suture  ;  skin  rather  thick,  violet, 
yellow  dots,  blue  bloom ;  stem  nearly  an 
inch  long,  rather  stout ;   flesh  yellowish, 
rather  firm,  of  a  rich,  su- 
gary, high,  luscious  flavor, 
almost    equal    to    Green 
Gage.     Freestone.     Aug. 
25  to  Sept.  25,  and  lasVs 
through  the  month.    Fruit 
very  hardy,  hanging  long 
on    the    tree,     shriveling 
slightly.   Excellent  for  the 
dessert  and  for  preserves. 
Great  bearer.     Foreign. 

31.  Ida  Green  Gage. 
A  new  seedling  from  the 
Green  Gage,  which  it  re- 
sembles. About  the  same 
appearance  and  quality,  excepting  purplish- red  in  the  sun. 
A  few  days  later.     Native  of  Mount  Ida,  near  Troy,  N.  Y. 

32.  Red  Gage.     Large  medial ;  roundish  oval  j  brownish 


THE    PLUM. 


213 


yellow  ana  brownish  red ;  stem  medial, 
in   a  narrow  cavity  ;    flesh  greenish, 
meUing,   very    sugary    and    pleasant. 
Freestone.     Aug.  25   to 
Sept.  15.      Hardy,  very 
vigorous,  and  productive. 
Not  liable  to  rot.    Very 
profitable  for  the  market. 
Origin,  Flushing.  N.  Y. 

33.  Imperial    Gage, 

Prince's  Imperial  Ga&e, 

White  Gage  by  some 
around  Boston.  Large 
medial ;  oval,  distinct  su- 
ture ;  pale  green,  with  a 
yellow  tinge,  and  cloud- 
ing of  darker  green,  thick 
white  bloom ;  stem  me- 
dial, in  a  moderate  cavity ;  flesh  greenish,  melting,  very 
juicy,  of  a  rich,  sprightly,  delicious  flavor.  Mostly  freestone 
1  to  15  Sept.  A  vigorous  grower  and  prodigious  bearer. 
Dark  shoots  and  leaves.  Fruit  rather  inclined  to  rot.  Adapt- 
ed to  rather  diy  soils.    Native  of  Flushing,  N.  Y. 

34.  Schenectady  Catharine.  Medial  ; 
roundish,  shallow  suture  ;  deep  purple,  violet 
in  the  shade,  thin  azare  bloom  ;  stem  medial 
length,  slender ;  flesh  greenish  yellow,  very 
melting,  juicy,  honeyed  richness,  delicious, 
high  flavor,  equal  to  the  Green  Gage.  Free- 
stone. Early  in  Sept.  Hov- 
eyh  Magazine. 

35.  Goliath.  Large  ; 
roundish  oblong ;  purplish 
red  ;  handsome,  juicy, 
brisk,  but  not  excellent. 
Early  in  Sept. 

36.  Horse  Plltvi,  Large\ 
Early  Damson,  Sweet  Dam- 
son. Medial ;  oval ;  red- 
dish, purple  in  the  sun  ; 
rather  dry  and  acid.  Free- 
stone. First  of  Sept.  Very 
common,  especially  in  the 


214 


AMERICAI^    FRUIT    BOOK. 


Middle  States.    The  seeds  produce  good  stocks,  or  the  same 
kind  of  fruit,  which  is  rather  poor. 

37.  Bleecker's  Gage.   Large  medial; 
roundish  oval,  slight  suture;  greenish 
yellow,  specks  in  the  sun,  thin,  white 
bloom;  stem  quite  long,  stout,  straight, 
downy ;    sweet,  luscious  flavor.     First 
rate.   Almost  freestone.    Early  in  Sept. 
Hardy,  thrifty,  good  bearer.     Branch- 
es   downy,    leaves    dark 
green.     Very  popular  in 
Northern  and  Western  N. 
York. 

38.  Isabella.  Medial ; 
oval  ;  red  ;  handsome  ; 
rather  rich,  brisk,  sub- 
acid ;  good  and  showy,  but 
not  first  rate.  Early  in 
Sept. 

39.  Orange.  Extreme- 
ly large  ;  flattish-oval  ; 
yellowish  white  dots,  pur- 
plish red  near  the  stalk, 
which  is  three  fourths  of 
an  inch  long,  in  a  narrow 
cavity ;  flesh  yellow,  rather 
coarse  texture,  not  very 
good  flavor,  but  salable 
from  its  large  size,  and 
profitable  from  its  great 
bearing.  Freestone.  For- 
mer part  of  Sept.  Origin, 
Rhinebeck,  N.  Y.,  sup- 
posed. 

40.  Smith's  Orleans, 
Cooper'' s  Red,  by  some  in- 
correctly called  Violet  Per- 
digron,  or  Eed  Magnum 
Bonum.  Large  ;  round- 
ish-oval ;  broadest  at  the 
base,  distinct  suture  on  one 
side ;  reddish  purple,  azure 
bloom ;   stem   short,  slen- 


THE    PLUM. 


215 


der,  in  a  deep,  narrow  cavity ;  flesh  yellow,  rather  firm, 
juicy,  of  a  sprightly,  vinous  flavor.  Clingstone.  Sept.  1  to 
20.  Tree  hardy  and  vigorous,  and  adapted  to  various  cli- 
mates and  soils.  Very  good  for  market.  Rather  inclined 
to  rot,  when  hanging  very  thick. 

41.  Dana's  Gage.  Large  medial;  oval;  pale  yellow, 
clouded,  thin  bloom ;  juicy,  sweet,  of  a  lively  and  peculiar 
rank  flavor,  unpleasant  to  most  persons.  Cliiigstone.  For 
mer  part  of  Sept.     Hardy  and  productive. 

42.  Jefferson.    Very  large  ;  roundish 
oval ;  golden  yellow,  purplish  red  in  the 
sun,  white  bloom ;   stem  an  inch  long, 
rather  stout,  in  slight  cavity,  very  shght 
suture ;   flesh  orange,  very  juicy,  rich, 
and    high-flavored, 
almost     equal      to 
Green   Gage.      Al- 
most freestone.  Sep- 
tember 1  to  20.     A 
good  bearer.     Fruit 
not  liable  to  rot,  and 
hangs  long.  Among 
the  best.     Originat- 
ed by  Judge  Buel, 
Albany. 

43.  Huling's  Su- 
perb. Very  large ; 
roundish-oval;  sim- 
ilar to  Jefferson  in 
size  and  form,  dis- 
tinct shallow  su- 
ture ;  dull  greenish 
yellow,    thin,    pale 

bloom  ;  stem  an  inch  long,  stout,  in  a  small  cavity ;  flesh 
greenish  yellow,  texture  little  coarse,  rich,  sprightly,  excel- 

.  lent  flavor,  with  sUght  acid  blended  with  sweetness.  Sept. 
1  to  20.  A  good  grower,  stout,  blunt  shoots.  A  moderate 
bearer.     Origin,  Pa. 

44.  Nectarine,  Louis  Philippe,  Caledonian,  Large  Early 
Black,  Bradsharv.  Very  large  ;  roundish  ;  purple,  a  httlc  blue 
bloom ;  stem  tAvo  thirds  of  an  inch  long,  stout,  in  a  wide, 
shallow  cavity  ;  flesh  greenish  yellow,  tinged  with  red,  a 
iutie  coarse,  of  middUng  quality  only.     Partially  clingstone. 


216 


AMERICAN    FRUIT    BOOK. 


Sept.  1  to  20.   A  good  grower  and  moderate  bearer.  French 
origin. 

45.  Imperial  Lilac.  A  seedling  by  Dr.  Shurtleff,  which 
he  recommends  as  superior  in  flavor.     But  little  known. 

46.  Columbia.  Extremely  large  5  roundish ;  brownish 
purple,  many  fawn-colored  specks ;  thick  bloom ;  stalk  al- 
most an  inch,  stout,  in  a  narrow  cavity ;  flesh  orange,  rather 
dry,  but  rich,  sugary,  and  excellent.  Freestone.  Former 
part  of  Sept.  Very  productive.  A  fine  fruit,  but  it  falls, 
and  is  apt  to  rot.  Downing  and  Barry  prefer  it  to  Duane's 
Purple,  in  quality.     Better  than  Nectarine. 

47.  Red  Diaper,  Diapree  Rouge  Mimms.  Large ;  obovate ; 
reddish  purple,  few  golden  specks,  blue  bloom ;  flesh  pale- 
green,  juicy,  very  melting,  rich  and  delicious.  First  rate. 
Freestone.  Former  part  of  Sept.  Slow  grower.  Good 
bearer.    Fruit  hangs  well ;  but  little  liable  to  rot. 

48.  Purple  Favorite.    Rather  large; 
roundish-obovate,  no  suture ;  light  brown, 
bro"\\Tiish  purple  in  the  sun,  many  gold- 
en specks,   thin,  blue   bloom ;    stalk  | 
to  1  inch  long,  in  slight 
depression  ;     flesh  pale- 
green,     tender,     melting, 
juicy,  sweet,  and  unsur 
passed  in  luscious  flavor. 
Freestone.     Sept.  5  to  20 
(here).     More  juicy  and 
mehing  than  Purple  Gage. 
Hardy,  and  good  bearer, 
dwarfish   habit.  It   needs 
a  strung-,  rich,  and  moist 
soil. 

49.  Purple  Egg  Plum, 
Red  Magnum  Bonum. 
Large  ;  oval,  distinct  su- 
ture ;  pale  red,  deep  in  the 
sun,  many  gray  spots  ;  stalk  long,  slender  ;  flesh  greenish, 
firm,  coarse,  acid.  Freestone.  For  preserves  and  cooking. 
Former  part  of  Sept.  Salable  in  market,  but  generally  poor 
bearer.     Sometimes  a  great  bearer  on  light  soils. 

50.  Diamond.  Large ;  oval ;  black,  blue  bloom ;  stem 
nearly  an  inch  long,  in  a  narrow  cavity ;  flesh  yellow,  very 
coarse  texture,  rather  dry,   shghtly  acid,  wanting  flairor. 


THE    PLUM.  217 

Used  for  cooking.  Freestone.  During  Sept.  Hardy,  great 
grower,  sure  and  great  bearer.  Fruit  hardy,  enduring  storms, 
and  hanging  long  on  the  tree.     Profitable  for  the  market. 

51.  LoMSA^D,  Bleecker's  ^arlet.  Medial;  roundish-oval, 
flattish  at  the  ends,  slight  suuire  ;  pale  red,  with  darker  red 
dots,  violet-red  in  the  sun,  thin  bloom  ;  stalk  two  thirds  of 
an  inch  long,  slender,  in  a  narrow  cavity ;  flesh  deep  yellow, 
juicy,  pleasant,  but  not  excellent  flavor.  Clingstone.  Sept. 
5  to  25.  Hardy  and  vigorous.  Great  bearer  ;  fruit  hardy. 
Pjofitable  for  the  market.     Adapted  to  light  soils.     Native. 

52.  Royal.  Large  medial;  roundish;  reddish-purple, 
brown  specks  ;  rather  firm,  melting,  and  juicy,  of  extremely 
•'ich,  vinous  flavor.     Sept.     Fine  for  the  garden. 

53.  Bingham.  Large  ;  oval ;  yellow,  reddish  in  the  sun  ; 
]uicy,  rich,  and  pleasant.     Middle  of  Sept.     Origin,  Pa, 

54.  Corse's  Nota  Bene.  Rather  large  ;  oval ;  dull-green- 
ish, pale-browTi  in  the  sun,  blue  bloom ;  stem  half  an  inch 
long,  in  a  round  cavity ;  flesh  greenish,  rather  firm,  juicy, 
rich,  and  tolerably  sweet.  Freestone.  Middle  of  Sept. 
Very  handsome,  and  a  good  variety,  particularly  for  the 
North.  By  Henry  Corse,  Esq.,  near  Montreal,  Canada. 
This  is  the  best  of  his  seedhngs. 

55.  Damson.  A  well  known,  small,  oval,  purple  plum, 
melting,  juicy,  tart,  and  excellent  for  preserves ;  an  enor- 
mous and  sure  bearer.  Profitable  for  market.  Latter  part 
of  Sept.  There  are  several  varieties  from  seed.  The 
Shropshire  is  superior.  The  Sweet  is  less  acid.  The 
Winter  is  later,  too  late  for  the  North, 

56.  Sharp's  Emperor.  Large ;  roundish-oval ;  red  ;  pleas- 
ant, and  handsome,  not  first  rate ;  but  a  great  bearer,  and 
good  for  market.     Last  of  Sept. 

57.  Domine  Dull,  German  Prune.  Medial;  long-oval; 
purplish-black,  blue  bloom ;  stem  three  fourths  of  an  inch 
long,  in  a  slight  cavity;  flesh  yellow,  very  juicy,  becoming 
dry  as  it  hangs  on  the  tree,  rich  and  sweet.  Clingstone. 
Latter  part  of  Sept.,  and  continues  long.  A  profuse  bearer. 
Native. 

58.  Semiana.  Rather  small ;  oval ;  dark  blue ;  harsh, 
acid,  for  preserves  only,  but  a  great  and  sure  bearer,  and 
profitable  for  the  market.  Hangs  late.  15  Sept.  into  Oct. 
Incorrectly  called  Blue  Imperatrice  by  some  in  this  region. 

59.  Autumn  Gage,  Roe's  Autumn  Gage.  Large  medial; 
oval,  slightly  ovate ;   pale  yellow,  thin   bloom ;  stem,  two 

19 


218 


.AMERICAN    FKUIT    BOOK. 


thirds  of  an  inch  long,  no  cavity;  flesh  greenish  yello;v, 
juicy,  of  a  sweet,  delicious  flavor.  Freestone.  Latter  part 
of  Sept.  Hardy,  very  productive.  This  new  plum  flourishes 
well  here,  and  promises  to  be  one  of  the  best  late  kinds 
More  profitable  for  the  North,  than  Coe's  Golden  Drop 
Originated  by  Wm.  Roe,  Esq.,Newburgh,  N.  Y. 
60.  Corse's  ADMin.vBLE.Large  medial;  obovate-oval ;  light 
purple,  yellow  specks,  lilac  bloom ;  flesh  sprightly  and  juicy 
not  first  rate,  but  well  adapted  to  the  North,  being  a  native 
of  Canada.     Late  in  Sept.     Productive. 

61.  Lovett's   Late   Long   Blue.    Excellent  and  long 
keeping 

62.  Coe's  Golden  Drop.     Very  large  ; 
oval ;  narrowed  towards  the  stalk,  dis- 
tinct suture ;  greenish  light  yellow,  with 
specks  and  patches  of  scarlet  in  the  sun  ; 
light  bloom ;   stalk  nearly  an  inch  long 
no  cavity ;  flesh  yel- 
low, firm,   melting, 
oC  a  rich,  sugary,  de- 
licious flavor.  Cling- 
stone. Last  of  Sept. 
to  middle    of    Oct. 
Good  bearer.    Fruit 
hangs     long,      and 
keeps  long  off  the 
tree.      One   of   the 
best  late   kinds    in 
the      IMiddle      and 
Western  States,  ex- 
cepting   the   north- 
em  part.     Too  late 
for  N.  England,  yet 
does  pretty  well  in 
warm  locations  and 
iiavf.rable  seasons. 

63.  Blue  Impeka- 
TRicE.  Medial ;  ob- 
ovate ;  dark  purple, 
thick  bloom  ;    stem 

rather  long,  slender,  in  a  slight  cavity  ;  flesh  yellowish,  rather 
firm,  drjnsh,  but  very  rich,  sugary ;  excellent  for  preserves, 
and  for  the  table  when  fully  ripe.     Clingstone.      Oct  and 


THE    PLUM.  219 

into  November.  Hangs  long  on  the  tree,  and  keeps  well 
after  gathered.  Tree  hardy  and  very  productive.  Fruit 
very  hardy.     One  of  the  best  late  plums.     Foreign. 

64.  St.  Catharine.  Medial;  obovate,  distinct  suture; 
pale  yellow,  sometimes  reddish  in  the  sun,  white  bloom ; 
stem  nearly  an  inch  long,  slender,  in  a  slight  cavity  ;  flesh 
yellow,  rather  firm,  juicy,  of  a  sprightly,  rich  flavor.  Cling- 
stone. Last  of  Sept.  and  first  of  Oct.  Great  bearer.  Val- 
uable for  preserving  and  for  the  dessert.  In  France  used 
extensively  for  preserves. 

65.  Manning's  Long  Blue  Prune  or  Plum.  Very  large; 
long-oval ;  dark  purple,  thick  blue  bloom  ;  stem  very  long 
and  slender,  in  a  very  slight  cavity ;  flesh  yellowish,  firm, 
rather  juicy,  with  a  sweet,  sprightly  flavor.  Almost  freestone. 
3Iiddle  Sept.  to  last  of  Oct.  Very  great  bearer.  Fruit  ver}' 
hardy,  and  lasts  long ;  excellent  for  the  market.  jManning 
had  it  from  Philadelphia,  without  a  name. 

66.  Coe's  Late  Red.  Medial ;  roundish,  with  distinct  su- 
ture ;  purplish  light  red,  blue  bloom  ;  stem  tolerably  long, 
stout,  in  a  very  slight  depression ;  flesh  yellowish,  tolerably 
firm  and  cri.sp,  juicy,  of  a  rich,  pleasant,  vinous  flavor.  Al- 
most freestone.  Oct.  and  Nov.,  in  the  Bliddle  and  Western 
States,  where  it  is  excellent,  but  we  find  it  too  late  for  this 
climate.    Very  vigorous  and  productive. 

67.  Fkost  Gage,  Frost  Flurn.  Small  ;  roundish-oval, 
distinct  suture  ;  deep  purple  ;  tte.sh  grccnish-yellow,  melting, 
rich,  and  sweet.  Rather  acid,  and  excellent  for  preserves 
while  greenish ;  but  when  fully  ripe,  sweet  and  delicious 
for  the  table.  Clingstone.  ]Middle  of  Oct.  and  till  late  frosts. 
A  tall,  upright  grower,  and  greot  bearer.  Origin,  Fishkill, 
N.  Y.,  where  it  is  extensively  cultivated  for  the  market.  As 
it  is  late,  it  is  in  good  demand  in  this  market. 

68.  Ickworth's  Imperatrice.  Large  medial;  obovate; 
purple,  embroidered  with  fawn  color ;  stalk  medial  size ; 
flesh  greenish-yellow,  juicy,  of  a  sweet,  rich  flavor.  IMostly 
clingstone.  In  the  IMiddle  Region  ripens  early  in  Oct.,  and 
will  keep  long,  becoming  dry  and  sugary,  Uke  a  prune.  A 
highly  valuable  variety,  but  rather  late  for  the  North.  For- 
eign. 

Ornamental  Varieties.  The  Double  Flowering  Sloe  is 
a  large  shrub,  of  great  beauty,  when  in  flower.  The  Cherry 
plum  is  pretty  in  flower  as  well  as  in  fruit. 


220 


AMERICAN    rKUIT    BOOK. 


17 
15 

6 
10 


16 
12 


4 

14 

5 

II 

9 
3 


20 
19 

13 


7 
18 


19 


15 

12 

6 


16 


18 
11 


4 
17 

7 
14 


li 

5 

5 

4 

2 

5 

1 

H 

3 

2 

5 

5  to  6 

4  to  5 

8  to  10 

2  to  3 

1 

5  to    6 

1 

2 

2 

1 

1 

1 

8  to  10 

1 

5  to  6 

2 

2 

1 

1 

6 

3 

8  to  10 

1 

1 

2 

1 

5 

1 

6 

1 

2 

2  to  3 

7 

1 

1 

1 

1 

1 

1 

1  to2 

1 

2 

1 

TABLE    OF    PLUiMS,' 

In  order  of  ripening.     (Page  11.) 

Early  Genesee, Last  of  July. 

White  Primorciian, «    u     u 


"      30 

((        f( 

Sept.    5 
((        (( 

"      10 


Cherry, July  25  to  Ausr. 

Peach, Aug.    1  to     "  " 

Royal  de  Tours, "  10   "     " 

Morocco "  10    "     " 

Hudson  Gase, "  ^'    "     " 

Yellow  Ga-e, "  "    "    " 

Imperial  Ottoman,  ....'•  12 

M'LaiiE'hlin, "  " 

Prapd'Or "  15 

Royal  Halive, "20 

Italian  Damask, "  " 

Puane's  Purple, "  25 

Washington, "  "' 

Cru^er's  Scarlet, "  " 

Green  Gage "  " 

WashingtVin  Seedling,  .   .     "  " 

Lawrence's  Favorite,  ..."  " 

Denniston's  Superb,    ..."  " 

Ida  Green  Grase, "  " 

Red  Gage,      .' "  " 

Purple  Gaee, "  " 

Imperial  Gage "  27 

Schenectady  Catharine,  Sept.  1 

Bleecker's  Gage "  " 

Orange, "  " 

Smith's  Orleans, '"  " 

Jefferson "  " 

Hu ling's  Superb,      .   .   .   .  "  " 

Nectari.ie, "  " 

Columbia, "  " 

Red  Diaper "  " 

Purple  Favorite, "  " 

Purple  Egg, "  '•' 

Diainondj      "  " 

Lom.bard "  5 

Rovale. "  " 

Bingham. "  " 

Corse's  Nota  Bene,  .    .   .    .  " 
Sharp's  Emperor,    .    .    .    .  " 

Domine   Dull, " 

Suniann " 

Autumn  Gage " 

Corse's  Admiral, " 

Man?u'ng's  Long  Bl.  Pr.,  Sept.  15    and 


10 
15 


20 


15 


20 


25 


30 


Oct.     5 


Oct. 


St.  Catharine. 
C<ie's  Golden  Drop,  .  . 
Blue  /y/jperatrice,  .  .  . 
Coe's  Late  Red,   .... 

Frost  Gage 

Ickworth's  Imperatrice, 


25 


Oct. 


to  Oct.  10 
"     "      15 


15 


and  into  Nov. 
and        " 


PLUMS.  221 

Early  Genesee,  M'Laughlin,  Ida  Green  Gage,  Schenectady 
Catharine,  are  new,  and  of  high  pretensions  ;  but  little  known, 
and  some  others  are  not  well  tested.  Coe's  Golden  Drop  is  fine, 
further  South.  Coe's  Late  Red,  and  Ickworth's  Imperatrice,  are 
adapted  to  a  warmer  climate.  For  the  North,  select  Early  Gen- 
esee, Peach,  Imperial  Ottoman,  M'Laughlin,  Royal  Hative,  Green 
Gage,  Red  Gage,  Smith's  Orleans,  Lombard,  Corse's  Nota  Bene, 
Autumn  Gage,  and  Blue  Imperatrice  for  cooking. 

We  can  readily  select  a  dozen  excellent  kinds  for  market,  but  il 
is  difficult  to  say  which  one  is  the  best  of  all. 

Ernst  says,  that  owing  to  the  destructive  attacks  of  the  curca- 
Uo,  but  few  plums  are  ever  matured  there. 

KiRTLAKD  and  Elliott  recommend  as  the  best  twelve  va- 
rieties — 

For  Market.     Morocco,  Drap  d'Or,  Imperial  Ottoman,  Impe 
rial  Gage,  Flushing  Gage,  Yellow  Gage,  Duane's  Purple,  Smith's 
Orleans,  Washington,  Elfrey,  Yellow  Egg,  Coe's  Golden  Drop. 

Por  ike  Garden.  Morocco,  Drap  d'Or,  Imperial  Ottoman,  Impe- 
rial Gage,  Purple  Favorite,  Washington,  Red  Diaper,  Green  Gage. 
As  Jefferson,  Lawrence's  Favorite,  and  many  others,  have  not 
been  fully  tested,  we  cannot  give  an  opinion  as  to  their  merits. 

The  Pomological  Convention  at  Buffalo  recommend, 
as  first-rate,  Purple  Favorite,  Red  Gage,  Washington,  Green 
Gage,  Imperial  Gage,  Jefferson,  Bleecker's  Gage,  Red  Diaper, 
Coe's  Golden  Drop. 

The  National  Convention  of  Fruit  Growers  recom- 
mend, as  first-rate,  Jefferson,  Green  Gage,  Washington,  Purple 
Favorite,  Purple  Gage,  Bleecker's  Gage,  Coe's  Golden  Drop, 
Frost  Gage.     Por  Particular  Locations,  Imperial  Gage. 

Barry  recommends  Royal  Hative,  Green  Gage,  Imperial  Gage, 
Washington,  Jefferson,  Lawrence's  Favorite,  Columbia,  Ruling's 
Superb,  Duane's  Purple,  Coe's  Golden  Drop.  Common  late  Dam- 
son for  preserves. 

Plums  for  the  North.  Goodai.e  recommends  for  the  best 
3,  .Teflerson,  Prince's  Imperial  Gage,  Purnle  Gage  ;  for  the  best 
6,  add  Washington,  Red  Diaper,  Coe's  Golden  Drop  ;  for  the  best 
12,  add  Green  Gage,  Yellow  Gage,  Lombard,  M'Laughlin,  Red 
Gage,  Brevoorfs  Purple.  W.  Goodale,  South  Orrington,  Me., 
recommends  for  the  best  3,  Jeflerson,  Green  Gage,  and  M'Laugh- 
lin ;  for  the  best  6,  add  VVashiugtoii.  Im])crial  Gage,  and  Purple 
Gage  ;  for  the  best  12,  add  Lombard,  Bleeker's  Gage,  Smith's 
Orleans,  Red  Gage,  Imperial  Ottomau,  and  Magnum  Bonum,  for 

{(reserves.  Pinneo. recommends  for  the  Ijest  3,  Early  Orleans, 
*rince's  Imperial  Gage,  Purple  Gage  ;  for  the  best  6,  (or  S,)  add 
Duane's  Purple,  Blue  Dwarf  Gage,  Green  Gage,  Lombard,  Black 
Damson.  For  tne  best  12,  add  Royal  Hative,  Washington, 
Smith's  Orleans,  Columbia,  Jefferson,  Orange.  We  copy  thi» 
list  for  the  North,  from  the  Horticulturist. 
19* 


222  AMERICAN    FRUIT    BOOK. 


THE    COMMON   CHERRY,  {Cerasus  vulgaris.) 

The  Cherr}'  commonly  cultivated  in  this 
country,  originated  in  Asia.  It  is  of  great 
diversity  of  form,  size,  age,  and  habit ; 
but  usually  of  moderate  size,  though  gen- 
erally of  a  rapid  growth.  Of  course,  it  is 
mostly  rather  short-lived,  yet  a  few  attain 
a  large  size  and  great  age.  It  varies  from 
a  high,  upright,  to  a  low,  spreading,  and 
even  weeping  form.  Some  varieties  are 
very  ornamental,  as  well  as  useful.  Maz- 
zards,  which  are  natural  or  seedhng  trees,  are  generally  the 
largest  and  most  durable  ;  but  usually  of  poorer  fruit. 

Uses.  The  Cherry  is  generally  a  xery  juicy,  sweet,  deli- 
cious fruit,  highly  valuable  from  its  early  appearance  in  the 
hot  season.  IMost  kinds  are  admirably  adapted  to  the  des- 
i^ert,  and  are  very  cooling  and  refreshing  Avhen  fresh  from 
the  tree.  Some  varieties  are  acid,  and  are  used  in  tarts 
and  pies ;  and  various  kinds  are  used  for  preserves,  mar 
malade,  jellies,  conserves,  and  as  condiments  in  many  dish- 
es. Some  are  dried  and  preserved.  The  wild  Black  cherry, 
and  other  similar  varieties,  are  used  in  the  preparation  of 
liquors,  particularly  in  those  for  medicinal  purposes.  Their 
astringent  quality  renders  them  a  valuable  tonic,  and  as  a 
cordial,  or  syrup,  they  are  excellent  for  the  dysentery,  cholera, 
and  jaundice.  It  is  also  a  valuable  stomachic.  A  cold  in- 
fusion of  the  bark  is  good  for  bilious  affections.  This 
variety  is  excellent  for  shade,  combining  utility  and  ornament. 
We  have  noticed  one  tree,  of  superior  vigor,  and  large  fruit, 
that  was  50  feet  high  and  20  inches  diameter  at  18  years 
old,  yielding  SIO  worth  of  fruit  annually,  and  as  beautiful 
as  an  elm  or  other  ornamental  tree. 

Soil  and  Location.  The  Cherry  will  do  well  on  various 
soils,  from  moist  fo  dry ;  but  the  best  soil  is  a  deep,  mel- 
low loam,  of  medium  moisture,  or  rather  dry.  A  soil 
where  Indian  corn  is  not  very  liable  to  suffer  from  drought, 
or  wet,  is  best  for  the  cherry.  It  bears  more  moisture  tha.i 
the  peach,  or  grape,  and  requires  less  than  the  apple,  pear, 
or  currant. 

The  cherry  is  rather  delicate.  Many  of  our  finest  kinds 
do  not  succeed  far  north  of  this  region,  and  they  fail,  also, 


THE   CHERRY.  223 

In  the  Southern  States.  They  do  best  in  elevated^  tolerably 
cool  locations,  as  great  heat  is  injurious  The  rapid  growth 
of  the  cherry  renders  it  liable  to  injury,  as  the  young  wood 
is  tender,  and  the  bursting  of  vessels,  from  the  extremes  of 
heat  and  cold,  in  low,  warm,  locations,  causes  the  gum  tc 
ooze  out,  which  is  very  injurious,  or  destructive. 

Propagation.  A  few  good  kinds,  true  to  the  parent,  are 
raised  from  the  seed.  But  the  most  valuable  varieties  usu- 
ally have  no  meat  in  the  stone.  We  have  planted  quarts 
of  stones  from  nearly  all  the  best  varieties,  and  got  only  two 
or  three  trees.  Such  will  generally  be  new  varieties,  possibly 
superior,  but  generally  inferior,  tending  to  their  original 
wildness.  From  a  quart  of  Warren's  Transparent,  a  supe- 
rior, though  small  cherry,  we  have  100  fine  young  trees, 
which  we  think,  from  their  appearance,  will  be  true.  The 
valuable  varieties  are  propagated  by  budding  and  graft- 
ing. 

To  obtain  stocks,  take  the  natural  or  common  Mazzard 
cherry,  which  has  thin  flesh  and  plump  seed,  full  of 
meat,  well  ripened,  and  let  them  remain  a  few  days  till  the 
flesh  will  wash  off,  and  leave  the  stones  clean.  Then  plant. 
But  we  prefer  putting  the  stones  in  loam,  and  in  a  box 
open  at  top,  and  with  cracks  in  the  bottom  to  let  water 
through.  Put  them  in  the  earth,  even  with  the  surface,  in 
the  shade  of  a  building,  tree,  Or  fence,  and  sow  late  in  fall, 
or  early  in  spring ;  or  keep  in  the  cellar,  as  recommended 
for  plum-stones.  Sow  in  a  deep,  rich,  well  pulverized  soil, 
tolerably  dry,  in  drills  from  1  to  3  feet  apart ;  cultivate  well, 
and  the  trees  will  be  large  enough  to  set  out  in  the  nursery 
the  next  spring,  and  bud  in  Aug.,  and  in  two  more  years 
furnish  a  good  sized  standard  tree.  The  first  fall  lay  them 
in  by  the  heels,  or  if  they  stand  out  they  are  seldom  injured, 
and  transplant  into  nursery  rows  early,  as  they  start  soon. 
Let  the  rows  be  4  feet  apart  and  the  trees  1.  Better  to  cut 
the  trees  down  half  way,  cutting  just  above  a  shoot,  as 
they  will  grow  far  better. 

In  a  forward,  wet  season,  that  is  becoming  dry  the  latter 
part  of  summer,  it  may  be  best  to  bud  the  very  last  of  July, 
or  first  week  in  Aug.  Again,  it  may  be  warm  and  wet  till 
into  Sept.,  and  early  budding  may  fail,  and  late  budding, 
even  the  first  week  of  Sept.,  may  be  successful. 

As  the  birch-like  bark  of  the  cherry  is  apt  to  curl  and 
open  at  the  bud,  the  bands,  when  becoming  tight,  should 
be  loosened  and  re-tied. 


224  AMERICAN    FRUIT    BOOK. 

In  grafting  the  clierr}^,  it  is  best  to  put  moss  around  the 
stock,  and  tie  paper  or  matting  over  it,  ]est  the  sun  start  the 
cement  and  cause  the  bark  to  curl. 

"VVe  have  seen  our  common  cherries  gi'owing  finely  in 
the  little  wild  Red  or  Pigeon  cherry.  They  will  not  flour- 
ish in  the  Black,  or  Choke  cherry  ;  and  probablj'  in  none 
that  bear  fruit  in  strings,  as  they  are  of  a  difljerent  species. 

Planting,  Culture,  Pruning,  &:c.  As  trees  vary  mate- 
rially in  their  gi'owth,  some  requiring  a  distance  of  30  feet, 
others  not  more  than  12  or  15,  ^ye  prefer  planting  tolerably 
near,  say  a  rod,  (160  to  the  acre,)  or  21  feel,  (100  to  the 
acre.)  for  the  same  reasons  as  recommended  on  page  85. 

Keep  the  land  well  cultivated,  but  not  rich,  as  the  cherry 
is  a  rapid  grower,  and  a  great  growth  produces  tender 
wood,  so  that  freezing  and  thawing  in  winter  are  destructive. 
As  a  remedy,  cultivate  hardy  kinds,  and  let  the  land  be 
only  moderately  fertile,  inducing  constant  and  regular 
growth.  Prune  but  little  at  the  trunk,  excepting  to  re- 
move decaying  branches,  as  the  gum  will  ooze  out  at  the 
wounds.  But  prune  at  the  end  of  the  branches,  as  with 
the  plum  and  peach.  The  cherry  produces  its  fruit  on  wood 
two  or  more  years  old. 

Cherries  occasional!}'  blast,  from  heat,  even  when  quite 
small,  owing,  mostly,  to  tenderness  from  rapid  growth  ;  and 
the  foreign  varieties  are  injured  by  cold  in  the  North.  We 
think  our  native  kinds,  which  are  excellent,  will  bear  exten- 
sion further  north  than  has  been  the  case  with  foreign  vari- 
eties. 

Ta7i  for  Mamire.  Messrs.  A.  D.  Williams  &  Son,  Rox- 
bury,  Ms.,  most  skilful  in  cultivating  frait,  as  Avell  as  in 
farming  and  gardening,  invigorate  their  old  and  decaying 
cherry  trees,  and  improve  the  young,  by  pla'cing  around 
each  large  tree  a  small  horse-load  of  spent  tan.  fresh  from 
the  tannery,  every  3  or  4  years.  AVhen  it  is  laid  around  a 
tree,  the  fibrous  roots  penetrate  it  in  every  direction,  showing 
that  the  effect  is  not  merely  mechanical,  like  that  of  litter,  in 
retaining  moisture.  The  incident  of  a  fine,  healthy  growth 
of  cherry  trees,  where  some  tan  was  thrown,  led  to  this 
successful  practice.  Although  we  have  seen  the  favorable 
eifects  of  this  application,  and  have  the  testimony  of  so 
skilful  cultivators  in  its  favor,  we  advise  its  trial  in  a  small 
way  only,  at  first,  as  fresh  tan  is  usually  destructive  to  veg 
etation. 


THE    CHERRY.  225 

Cherries  in  the  South.  Cherries  do  not  succeed  at  the 
South  —  the  sun  is  too  hot ;  plant  in  cool  situations,  on 
northern  exposures,  on  the  back-side  of  buildings,  or  trees 
that  will  shade  them  in  the  heat  of  the  day.  Bud  or  graft 
on  native,  hardy  trees.  Shield  the  trunk  and  large  branch- 
es from  the  sun,  by  straw,  boards,  mats,  &c.  Try  various 
kinds  from  the  North,  or  where  they  flourish,  and  select  the 
hardiest.     They  fail  at  Mobile. 

Cherries  in  the  West.  The  cherry  often  fails  in  the 
fertile  regions  of  the  West,  owmg,  probably,  to  a  too  warm 
climate,  to  a  soil  so  rich  in  vegetable  mould,  that  it  produces 
a  too  luxuriant  growth,  and  to  a  want  of  sufficient  gravel, 
sand,  and  other  elements  in  the  soil.  Mr.  Ernst,  of  Cin- 
cinnati, says  to  us  on  this  subject,  "  Our  climate  is  ill 
adapted  to  the  growth  and  health  of  the  cherry.  The  Early 
Richmond  is  the  only  sort,  above  the  common  ]Morello, 
that  flourishes  and  fruits  abundantly  in  all  situations  and 
soils.  Here  and  there  a  tree  of  the  finer  sorts  seems  to 
do  well.  This  is  owing,  doubtless,  to  some  peculiar  protec- 
tion, and  perhaps  to  nourishment  in  the  soil  not  yet  well 
understood."' 

Insects.  The  curculio  that  stings  the  plum,  sometimes 
punctures  the  cherry,  also.  The  caterpillar,  that  is  .so  de- 
structive to  the  apple  tree,  is  equally  injurious  to  the  cherry. 
The  canker-worm  occasionally  attacks  it.  But  one  of  the 
most  destructive  insects  that  infest  the  cher- 
ry is  the  slug.  The  slug-fly,  that  lays  the  eggs, 
is  about  ^  of  an  inch  long,  the  male  smaller, 
the  body  glossy  black.  They  generally  ap- 
Ckern  S'u^  ^^^^  ^^®  latter  part  of  I\Iay,  or  first  of  June, 
"■  and  soon  lay  their  eggs,  which  are  placed  in 
little  semi-circular  incisions  in  the  leaf,  and  usually  on  the 
under  side.  The  slugs  appear  from  the  first  of  June  to 
the  latter  part  of  July.  They  are  first  white,  but  soon  cov- 
ered with  a  sticky  coat.  They  are  about  half  an  inch  long. 
They  will  soon  destroy  the  foliage,  the  fruit  fails,  the  tree  is 
checked,  and  finally  fails,  if  infested  annually.  The  slugs 
come  to  their  growth  in  26  days,  bury  1  to  4  inches  in  the 
ground,  form  cocoons  in  the  earth,  change  to  chrysalides, 
and  in  16  days  from  their  descent,  they  rise  and  lay  eggf 
for  a  second  brood,  which  do  not  complete  their  transfor 
mations  until  the  next  spring. 
Remedy.     Dust  the  foliage,  thoroughly,  with  dry  wood 


^ 


226  AMERICAN   FRUIT   BOOK. 

ashes,  or  fresh  slacked  lime,  when  the  dew  is  on.  These 
adhere  to  the  slimy  slugs,  and  are  sure. 

The  black  aphis  appears  early  in  summer,  and  by  strict  at- 
tention in  killing  all,  with  the  fingers,  on  their  first  appearance, 
a  numerous  and  destructive  host  may  be  prevented.  Per- 
haps whale-oil  soap,  or  strong  soap-suds  and  tobacco-water, 
may  kill  them  ;  but  the  fingers  are  sure. 

Classification.  Some  authors  make  four  classes,  divid- 
ing tlie  heart-shaped,  or  nearly  heart-shaped,  sweet  cherries, 
into  Bigarreans,  of  firm  flesh,  and  Hearts,  of  tender  flesh  ,- 
and  the  round,  or  flattish  acid  cherries,  hito  Dukes,  of  sub- 
acid quahty,  and  Morellos,  of  acid  quahty.  These  distinc- 
tions are  too  nice  for  common  observers,  and  nature  ac- 
knowledges no  such  lines  of  demarkation,  as  there  are 
almost  imperceptible  gradations  from  the  texture  of  the 
tenderest  Heart  to  the  firmest  Bigarreau ;  and  from  the 
mildest  D^ike  to  the  most  acid  Morelfo. 

We  make  only  two  classes,  in  which  the  distinctions  are 
more  natural  aShd  easy  ;  yet,  in  some  cases,  a  variety  seems 
to  belong  to  one  class  by  its  tree,  and  to  another  by  its 
fruit.  In  new  varieties,  produced  by  a  mixture  of  diff"er- 
ent  classes,  the  characteristics  of  various  kinds,  both  in  tree 
and  fruit,  become  blended,  so  as  to  belong,  exclusively,  to 
no  class,  but  partially  to  several ;  so  each  variety  must  be 
described  according  to  its  own  peculiarities.  9 

Class  1.  Hearts  and  Bigarreaus.  Rapid  and  lofty  grow- 
ers, with  large  and  pendent  leaves,  and  sweet,  heart-shaped, 
or  nearly  heart-shaped,  fruit. 

Class  2.  Dukes  and  Morelhs.  Slow  growers,  forming 
low,  spreading  trees  ;  dark-colored  shoots ;  dark  green,  nar- 
row foliage  ;  and  round,  tender,  and  acid,  or  sub-acid  fruit. 

Varieties  are  now  so  numerous,  that  we  have  this  deli- 
cious fruit,  of  excellent  quahty,  for  the  space  of  two  months, 
from  the  1st  or  2d  week  in  June,  (in  N.  England,)  according 
to  the  season,  to  the  same  time  in  Aug.,  and  some  cooking 
varieties  continue  much  later.  Nearly  all  our  excellent 
kinds  were  of  foreign  origin  a  few  years  since,  but  now  we 
have  almost  a  complete  assortment  of  natives,  that  rank 
among  the  highest.  Nothing  excels  the  Honey  Heart, 
Sumner's  Honey,  Coe's  Transparent,  Downer's  Late,  Sweet 
Montmorency,  Manning's  Late  Black,  and  some  of  Kirt- 
land's  Seedlings. 

From   hundreds  of  seedlings,  which   he  raised  from  th« 


THE    CHERRY. 


227 


lack  2 

^  th,  \  / 


best  varieties,  Prof.  Kirtland  selected  seven  highly  valuable 
kinds,  which  he  placed  at  the  disposition  of  Mr.  F.  R. 
Elhot,  who  figured  and  described  them  in  the  Horticulturisi, 
from  which  we  copy,  adding  other  important  mat- 
ter direct  from  him.  To  these  we  add  Kirt- 
land. We  have  recently  obtained  them,  and  find 
them  very  promising  in  the  nursery. 

1.  Early  Purple  Guigne.  Rather  small ;  pur- 
ple ;  tender,  juicy,  sweet,  with  a  pleasant,  mild 
flavor.  June  5  to  20.  Recently  imported ;  prom- 
ising.    Class  1. 

2.  May  Duke,  Earhj  Duke.     JMedial ;    obtuse 
heart-shaped ;  very  dark  red ;  flesh  tender,  melt- 
ing, juicy,  slightly  acid,  but  at  full  ma-    ^*— *v.  I  l/^'~X 
turity   rich  and   excellent.     15th    to   last  /         xY       \ 
of  June.     Answers  to  cook  early,  and  is 
long  in  use.     A  week  earlier  than  Black  j 
Tartarian.      Tree    of  moderate    growl 
large,    spreading,   a   great   bearer.     One  \  / 
of  the  best  early  cherries,  suited  to  vari-      v^     ^     ^ 
ous  climates  and  soils.     It  endures  the 

climate  of  the  North   as  far   as   Maine,  v 
Fruit   middling  hardy.      In  this  region  <{\ 
are  large  trees  40  or  50  years  old.     For-    Vv 
eign.     Class  2.     (Oi/tUne  2.) 

3.  BiGARREAUDE  Mai,  Batimami 
Small ;  oval ;  dark-red  ;  stem 
lender,  juicy,  tolerably  sweet  and  good.  \\ 
June  5  to  20.     A  great  beirer.     Earliest  \\ 
of  cherries,  and  as  it    ripens   alone  the 
Dirds  eat  them.     Foreign.     Class  1. 

4.  The  Doctor.  Rather  small  ;  round- 
ish heart-shaped,  distinct  suture  ;  bright- 
yellow  and  red,  beautifully  blended 
and  mottled ;  stalk  medial ;  flesh 
white,  tender,  juicy,  with  a  sweet 
and  delightful  flavor.  Second  week 
in  June.  Moderate  growth,  spread- 
ing, very  productive.  Good  for 
the  private  garden.  Class  1.  Kirt- 
land. 

5.  RocKPORT   Bigarreau.     Very 
large  j     roundish,     heart-shaped  ; 


old.     For-   >^^ 

in7i's  May.         )\ 
middling ;  )^ 


228 


AMERICAN    FRUIT    BOOK. 


upright 


oeautiful  clear  deep-red,  on  amber  ground ;  flesh 
5'ellow-ish,  firm,  juicy,  with  a  sweet,  rich  flavor. 
Ripens  from  20  to  last  of  June.  Strong,  upright 
growth.  As  it  is  large,  handsome,  and  excel- 
lent, it  is  highly  valuable  both  for  tne  market 
and  private  garden.     Class  1.    Kirtland. 

6.' Omo  Beauty.  Very  large;  flattish-oval, 
heart-shaped  ;  dark-red  on  pale-red  ground, 
somewhat  marbled ;  stalk  long,  rather  stout,  in 
a  deep,  open  cavity ;  flesh  white,  very  tender, 
delicate,  juicy,  with  a  fine  flavor.  Mid- 
dle to  20  June.  Beautifud  and  excel- 
lent.    Class  1.     Kirtland. 

7.  Coe's  Transparent.  Medial ; 
round;  skin  thin,  pale-amber  and 
red ;  stalk  rather  short,  in  a  moderate 
depression ;  tender,  melting,  delicate, 
of  a  sweet,  fine  flavor.  June  20  to 
July  10.  Origin,  garden  of  Mr.  Cur- 
tis Coe,  Middlerown,  Ct.  The  tree  of  vigorous, 
growth,  and  productive.  Like  many  others, 
rather  liable  to  rot  in  wet  weather.     Class  1. 

8.  Early  White  Heart.  Medial;  heart- 
shaped  ;  whitish-yellow,  red  in  the  sun ;  stalk 
long  and  slim ;  flesh  rather  tender,  melting, 
juicy,  sweet,  and  very  pleasant.  Ripe  12  to  the 
last  of  June.  Tree  very  hardy,  vigorous,  a  good 
bearer.     Class  1. 

9.  Sumner's  Honey.  Medial  ;  roundish, 
heart-shaped ;  amber,  half  covered  and  marbled 
with  pale  red,  very  delicate  and  beautiful ;  stem 
medial ;  flesh  a  little  firm,  tender,  with  a  rich, 
sweet,  dehcious  flavor.  Ripe  from  the  20th  June 
to  4th  July.  About  half  way  between  ^^ — nJL'''''**^ 
May  Duke  and  Black  Tartarean.  Hardy  f  ^^  \ 
in  tree  and  fruit,  a  vigorous  grower,  /  1 
and  good  bearer.  Origin,  by  Gen.  I  9  / 
Clement  Sumner,  Dorchester,  Ms.  Very  \  / 
promising.     Class  1.                                   \.                   y 

10.  Knight's  Early  Black.     Large ;      ^^         — ^ 
obtuse  heart-shaped;    purphsh-black ;    stalk  short,    thick; 
flesh  deep-purple,  firm,  juicy,  rich,  and  sweet.  Tree  spread- 
ing.   In  size,  color,  and  flavor,  it  nearly  resembles  th** 


THE    CHERRY. 


229 


Black  Tartarean,  but  is  a  little  earlier.    Class 
I. 

11.  Bowyer's  Early  Heart.  Medial  5  heart- 
shaped;  pale-yellow  and  red;  tender,  juicy,  pleas- 
ant, sweet.     Middle  of  June.     Foreign.    Class  1. 

12.  Davenport,  Davenport'' s  Early.     The  fruit 
nearly  like   the  Black    Tartarean,   but    rather 
more  obtuse  at  the  apex,  more  water)',  ripens  a 
few  days   earlier;   the  tree  is  lower  and  more 
spreading ;  the  leaves  larger ;   the  outer  bark 
resembles  birch.    Downing,  and  others, 
who  say  the   Davenport  resembles  the 
Black  Heart,  must  have  another  kind  in 
view,  for-  we  have  searched  it  up  in  the 
Davenport    family,   in    Dorchester,   the] 
place  of  its  origin.     Class  1. 

13.  Black  Tartarean,   Double  Heart, 
formerly,  in  N.  England.    Very  large; 

heart-shaped;     skin    glossy,     purplish-  

black  ;  flesh  purple,  half  tender,  juicy,  with  a  rich,  pleasant 
flavor.  Stone  small.  Ripens,  generally,  from 
June  23  to  July  4th.  A  very  vigorous,  upright 
grower,  and  great  bearer.  Leaves  large.  Rath- 
er tender  for  the  cold  region.  The  trees  oc- 
casionally crack,  the  gum  oozes  out,  and  they 
dechne.  The  fruit  middling  hardy.  Very  sal- 
able from  its  larg6  size.  Origin,  Russia.  Class  1. 

14.  Elton.  Very  large  ;  acute  heart-shaped ; 
skin  thin,   palcryeliow,  mottled  with  bright  red 
in  the  sun ;   stem  long  and  slender ;  flesh  half 
tender,  juicy,  rich,  luscious,  of  the  highest  qual- 
ity.    Latter  part  of  June.     Tree  vigorous,  but 
moderate      bearer.       Foreign.       Some 
say  this  is  identical  with  Flesh-colored 
Bigarreau  ;  biu  though  similar  in  shape, 
it  is  of  a  lighter  color,  and  finer  qual- 
ity.    Mr.  HagG^erston,  a  skilful  horticul-l 
turist,   particularly    in    foreign    fruits, 
says  they  are  distinct.     Class  1. 

15.  Belle  de  Choisey.  Medial  size  ; 
rounrlish ;  pale-amber,  mottled  witli 
yellowish-red  in  the  sun  ;  transparent ; 
stalk  short ;  liesh  nmber,  very  tender,  melting,  with  a  sweei, 

2\) 


230 


AMERICAN    FRUIT    BOOK. 


delicious  flavor.  20  to  last  of  June.  A  mod- 
erate grower  and  bearer.  Adapted  to  various 
soils  and  climates.  Foreign.  Class  2  in  tree, 
1  in  quality  of  fruit. 

16.  White  Bigarreau,  Oxheart  of  Core, 
White  Oxheart  of  the  Middle  States.  Very- 
large  ;  heart-shaped ;  yellowish-white,  marbled 
with  red ;  flesh  rather  tender,  of  a  fine,  luscious 
flavor.  Apt  to  crack  in  wet  weather.  Last 
week  in  June.  Very  common  in  the  Boston 
market,  under  various  names.  It  resembles 
the  Bigarreau,  but  is  less  blimt,  more  tender 
flesh,  has  narrow,  waved  leaves,  and  ripens 
earlier.  Not  worth  cultivating.  The 
tree  rather  tender.     Class  1. 

17.  DowNTON.  Large  ;  roundish ; 
obtuse  heart-shaped ;  pale  cream  color, 

tained  and  marbled  with  red ;  semi- 
V  'ansparent ;  stalk  rather  long,  slen- 
der, in  a  large  cavity ;  flesh  yellow- 
ish, tender,  slightly  clingstone,  with  a 
rich  and  very  delicious  flavor.  Lat- 
ter part  of  June,  with  Black  Tartarean. 
Maine.     Class  1. 

18.  American  Heart.  Rather  large; 
heart-shaped ;  light  amber,  nearly  covered 
with  light  red  ;  stem  long  and  slender,  in 
a  shallow  cavity ;  flesh  tolerably  tender, 
very  juicy,  sweet  and  excellent  flavor. 
Tune  20  or  25  to  July.  Vigorous  and  pro- 
ductive, bearing  in  clusters.  But  httle 
cultivated  in  N.  England.  Valuable  for 
I  he  market.     Class  1. 

19.  Cleveland  Bigarreau.  Ex- 
tremely large  ;  roundish,  heart- 
shaped,  with  a  broad,  deep  suture ; 
clear,  bright,  delicate  red,  on  amber- 
yellow  gi'ound ;  stalk  rather  short, 
middling  stout,  curved :  flesh  pale 
yellowish-white,  firm,  juicy,  of  a 
sweet,  rich  flavor.  Ripens  with  Black 
Tartarean.  It  resembles  the  Bigar- 
reau in  tree  and  fruit,  but  is  a  greater 


Hardy,  even 


THE    CHERRY. 


231 


her  short,  and  tapering/  \ 

)int;  very  dark -red,  in-/  I 

J  stem  rather  short  and  ^  J 

deep-red,   half  tenderA  ^^  / 

o    ri.^K    i...„;^j^<,  flavor.  \  / 

July.  It  \        y 

?e.     Good        ^^       ^^ 


bearer,   and  (from  4  years'  trial)  not  liable  to 
'     rot.     Class  1.     Kirtland. 

20.  Kentish,  Early  Richmond  and  Virginia  of  the 
Americans,  Common  Bed  and  Pie  Cherry  of  the 
English,  Montmorency  of  the  French.  Medial- 
round ;  bright,  darkish-red ;  flesh  melting,  juicy' 
with  a  spnghtly,  rich,  acid  flavor.  Mostly  for 
cooking ;  but  when  very  ripe,  good  for  the  des- 
sert. Latter  part  of  June  into  July.  Tree  ex- 
tremely hardy  in  various  climates,  hot  or  cold 
vigorous  and  productive.     Class  2.  \ 

21.  Richardson.     Very  large  ;  heart-  /'^~Xy''"*N 

shaped,  but  rather  '^^--^    -^--^ '  ^ 

much  to  the  point 
dining  to  black 
slender.     Flesh    ....^  „„, 
juicy,  saccharine,  rich,  luscious 
Last   of   June   and   first  of   Ji 

keeps  well   on  or  oflT  the  tree,     vxuuu  ^ ^ 

grower  and  bearer,  rather  upright,  hardy  in  tree  and  fruit. 
Original  tree,   as    far    as    known,    in    the 
garden  of  J.  R.  Richardson,  Esq..  Boston. 
Class  1. 

22.  Kirtland's  Mary.  Very  lar^-e  • 
roundish,  heart-shaped ;  light  and  dark-red' 
marbled,  on  a  yellow  ground  ;  stalk  moder- 
ate size  ;  flesh  light-yellow,  half  lender,  rich, 
juicy,  with  a  sweet,  high  flavor.  Ripens  in 
medial  season.  Of  excellent  quality.  Class 
1.     Kirtland. 

23.  Downing's  Red  Cheek.  Tolerably 
large;  obtuse,  heart-shaped;  white,  with 
rich  dark -crimson  in  the  sun;  flesh  yellow- 
ish, half  tender,  of  a  sweet,  luscious  flavor 
hew  days  before  Bigarreau.  Downins's 
Fruits.     Class  1. 

24.  Blaok  Eagle.  Tolerably  large  • 
obtuse,  heart-shaped;  purplish-black: 
stalk  medial  length,  rather  slender; 
flesh  deep-purple,  rather  tender,  with 
tJie  richest  and  finest  flavor.  A  stand- 
ard of  excellence.  Ripens  the  last 
oi    June,  a  few  days  later  than  the 


232  AMERICAN    FRUIT    BOOK. 

Black  Tartarean.  Hardy,  and  suitable  for 
the  North  ;  a  good  bearer,  a  good  grower, 
rather  spreading,  forming  a  round,  compact 
head.  Leaves  large.  English  origin.  Class 
I. 

25.  Elliott's  Favorite.  Rather  small;  pale 
amber-yellow,  with  a  bright  crimson-red 
cheek,  marbled ;  flesh  pale  amber,  transpar- 
ent, tender,  exceedingly  delicate,  juicy,  and 
sweet,  with  a  fine  high  flavor.  Last  of  June 
to  July  10.  Very  dehcious.  Fine  for  the 
private  garden.     Class  1.     Kirtland. 

26.  Black  Heart.  Large  medial ;  heart- 
shaped;  glossy,  dark,  piu-pUsh-black ; 
stalk  tolerably  long,  slender  ;  flesh  dark- 
purple,  tender,  juicy,  with  a  sweet,  rich 
flavor.  June  25  to  5  or  10  of  July.] 
Hardy  in  tree,  a  vigorous  grower,  form- 
ing a  large  and  durable  tree.  Suited  to 
the  North,  even  as  far  as  Bangor,  Me. 
Class  1. 

27.  Holland  Bigakreau.  Very  large  ;  rather 
acute  heart-shaped;  pale-yellow,  mottled  with 
red  in  the  sun ;  stalk  long,  slender,  in  a  deep 
cavity ;  flesh  rather  firm,  juicy,  sweet  and  excel- 
lent. Leaves  large,  broad,  light  footstalks. 
First  week  in  July.  Tree  vigorous  and  good 
bearer.     Fruit  beautiful.     Class  1. 

28.  Flesh-colored  Bigarreau,  Large,  Heart- 
shaped  Bigarreau  of  Manning.  Very  large  ;  ob- 
long, rather  acute  heart-shaped ;  yellowish  flesh- 
color,  marbled  with  bright  red  in  the  sun  ;  stalk 
moderate  length,  slim,  in  a  narrow,  deep  cavity  ; 
flesh  nearly  tender  at  full  maturity,  very  jnicy, 
sweet,  pleasant  flavor.  A  few  days  earli- 
er than  Bigarreau,  and  more  profitable 
for  market,  being  less  liable  to  rot ;  su- 
perior to  Napoleon  Bigarreau,  as  a  bet- 
ter bearer.     French  origin.     Class  1. 

29.  Hyde's  Seedling.  Tolerably  large  ; 
heart-shaped ;  pale-yellow,  mostly  pale- 
red  in  the  sun  ;  stem  rather  short ;  flesh 
half  firm,  tender,  very  juicy,  with  a 
pleasant,  sprightly  flavor.    Ripe  first  of 


THE  CHERRY. 


233 


July,  with  Bigarreau.  Tree  hardy,  very  vig- 
orous, spreading,  prodigious  bearer.  Fruit 
tolerably  hardy.  One  of  the  most  profitable. 
Originated,  recently,  by  S.  &  G.  Hyde,  New- 
ton.    Class  1. 

30.  Burr's  Seedling.  Large  ;  obtuse  heart- 
shaped  ;  distinct  suture ;  skin  thin,  white  pel- 
lucid in  the  shade,  spotted  with  carmine  dots, 
and  brilliant  red  in  the  sun,  marbling  with 
darker   red;    stalk   long   and   slender,    in   a 
broad,  shallow  cavity  ;  flesh  white,  tender  and 
juicy,  with  a  smart,  lively  and  deUcate  flavor. 
First  to  the  10th  July.     Growth  remarkably 
stout    and    vigorous.      W.     R. 
Smith,  Macedon,  N.  Y.,  in  Horti- 
culturist.    Raised  by  Zera  Burr, 
Macedon.     Class  1. 

31.  Bigarreau,  Yellow  Spnn- 
ish,  White  Bigarreau  of  Man- 
ning and  Kenrick,  White  Tar- 
tarean (incur rectly)  by  many  fruit- 
growers in  N.  England.  Very 
large  ;  obtuse  heart-shaped  ; 
much  flattened  at  the  base  ;  pale, 
whitish-yellow,  with  minute  carmine  dots,  and 
marbling  of  bright  red  in  the  sun  ;  stalk  nio.ier- 
ate  length,  stoat,  in  a  wide  depression ;  flesh 
pale-yellow,  quite  firm,  juicy,  with  a  rich. 
sweet,  deUcious  flavor.  Last  of  June  to  10th 
of  July.  Tree  hardy,  with  vigorous  growth ; 
a  great  bearer.  Large,  broad  leaves.  A  fine 
market  cherry  in  a  good  season,  but  -wdth  wet 
weather  when  it  is  ripening,  it  rots  much.  We 
have  seen  a  tree  that  produced  $15  worth  one 
year,  equally  full  the  next,  but  not  a  bushel  was 
fit  for  the  market.   Foreign.    Class  1. 

32.  Florence.  Large  ;  obtuse 
heart-shaped ;  amber-yellow,  mar- 
bled with  red,  bright-red  fruit  in  the  { 
iJun  ;  stem  moderate  length,  slender ; 
flesh  yellowish,  firm,  juicy,  sweet, 
and  excellent.  Hangs  on  long.  June 
20  to  July  20.     Class  1. 

20* 


234: 


AMERICAN    FRUIT    BOOK. 


33.  Apple,  Gridhy.  Medial ;  roundish :  black ; 
flesh  purple,  juicy,  pleasant  flavor.  Rather  up- 
right, rapid  grower  and  great  bearer.  Other  late 
kinds  are  better.  Origin,  Roxbur}^,  Ms.  4  to 
12  July.     Class  1. 

34.  CArvNATiON.  Bright,  shining,  marbled-red ; 
round  ;  stalk  short  and  stout ;  flesh  tender,  rich, 
sub-acid  flavor.  One  of  the  best  for  cooking. 
Last  of  July.  Tree  low  growing,  good  bearer. 
Class  1. 

35.  Manning's  Late  Black  Heart.  Large 
medial ;  roundish  heart-shaped  ;  dark-red  ;  stem 
long,  middle  size ;  flesh  bright-red,  half  tender,  1  \ 

rather  juicy,   spirited,   with   a  pleasant,    ^ L^    >»^ 

luscious  flavor.     Ripens  1  to  10  of  July,  /  \ 

with  Honey   Heart.     We   have   noticed  /  \ 

the  original  tree  at  Salem ;  it  is  hardy,  35  I 

very  vigorous,  large  and  beautifal,  from  I  / 

its  immense  foliage,   which  screens  the  \  / 

fruit  from  the  birds.     Great  bearer,  and      x^^^  ^^^ 
the  fruit  pretty  hardy.     Class  1. 

36.  Napoleon    Bigarreau.     Very  large ;    rather 
heart-shaped ;    pale-yellow,  inclining  to  amber, 
spotted  with  deep-red,  and  marbled  with  crimson 
in  the  sun  ;  stalk  short,  stout,  in  a  narrow  cavity  ; 
flesh  very  firm,  juicy,  with  an  excellent  flavor. 
The  former  part  of  July,  with  Downer's  Late, 
and  Honey  Heart.     The  growth  is  luxuriant  and 
beautiful.     A  moderate  bearer,  generally  •   there 
are    exceptions,   Kirtland  says,  hardy  and  pro- 
ductive, but  fruit  slightly  inclined  to  decay,  and 
little  deficient  in  richness.     Class  1. 
•     37.  Honev  Heart,  Rodsitrs  Pale  Red,  Spar- 
hawk^s,  Honey.   Medial ;   flattish-roundish,  heart- 
shaped  ;  skin  thin,  glossy,  bright  amber-red,  mar- 
bled, blotched,  and  specked  with  pale-yel- 
low;  stalk  moderate  length,  slender ;  flesh 
yellowish,   very   tender,   melting,   very 
juicy,  with  a  pure,  sweet,  and  most  de- 
licious  flavor.     One  of  the  very   best. 
Stone  Icirge      1   to   12  July,   with  the 
Downer.     Tree    hardy,   vigorous,    and 
productive.     Doubtless  a  native.     Capt. 


oblong 


THE    CHERRY. 


235 


S.  Hyde,  of  Newton,  found  it  in  that  town,  and 
disseminated  it  a  long  time  since.     Class  1. 

38.  Late  Bigarreau.  Large ;  obtuse  heart- 
shaped  ;  rich  yellow  ground,  with  red  cheek, 
and  sometimes  nearly  all  red,  occasionally 
blotched,  or  mottled ;  stalk  medial,  in  a  deep, 
oval  cavity ;  flesh  yellowish,  firm,  juicy,  rich, 
with  agreeable  flavor;  pit  small.  About  the 
time  of  Downer.     Class  1.     Kirtland. 

39.  Downer,  Dorvntrh  Late.     Large  medial; 
regularly  roundish,  slightly  heart-shaped  ;  light- 
red,   often   mottled  with  yellow ;   stalk  rather 
long  and  slender ;   flesh  very  tender, 
extremely  juicy,  sweetish,  with  a  very 
slight  bitter,  pecuhar  to  some  Mazzards, 
of  a  very   luscious  flavor.     Fourth  to 
the   12th  of   July.     Tree   remarkably 
hardy  and  vigorous,  a  great  and  sure 
bearer,  and  the  frait  the  hardiest  of  all 
against   the  rot,  which  often  destroys 
great  quantities  of  tender  fruit.     We 
have  seen  them  ripening  fine  at  the  close  of  a 
fortnight  of  wet  weather,  when   most  cherries, 
and  in  some  cases  all  others,  rotted.      Origi- 
nated by  S.  Downer,  Esq.,  a  veteran  pomolo- 
gist,  of  Dorchester,  in  this  vicinity.     Ckiss  1. 

40.  Large  Red  Bigarreau.  Very  large ; 
long,  heart-shaped,  distinct  suture  ;  yellowish, 
with  red,  dark-red  in  the  sun  ;  stalk  large,  in  a 
deep  cavity ;  flesh  yellowish,  reddish  next  the 
stone,  firm,  of  a  rich,  fine  flavor.  Second  week 
in  July.     Tree  vigorous.     Class  1. 

4L    American    Amber,    Blood^ood's   Honey. 
Medial;    roundish,    inclining   to   heart-shaped; 
slightly    indented     at    the    point  ;     skin    thin, 
glossy-amber,  mottled  with  bright  red ; 
stalk  long,  slender,   in  a  slight  cavity ; 
flesh  amber  color,    tender,   sweet,   very 
juicy,    pleasant,    but    not    high    flavor. 
Rather  late,  July  5  to  15.     Great  bearer. 
Originated  by  Daniel  Bloodgood,  Flush- 
ing, N.  Y.    Class  1. 

42.    Late    Hone  v.      Lar^e    medial 


236 


AMERICAN    FRUIT    BOOK. 


heart-shaped;  bright-red,  specked  and  mottled 
with  yellow  ;  stem  2  inches  long,  slender ;  very 
tender,  melting,  juicy,  of  a  sweet,  lively  flavor. 
Similar  to  Honey  Heart  in  appearance  ;  one  week 
later.     Class  1. 

43.  Lemercier.  In  size,  form,  color,  qual- 
ity, and  time,  nearly  the  same  as  Late  Duke. 
Messrs.  Hovey  have  this  fruit.     Class  1. 

44.  English  Morello,  Morello.  Tolerably 
large  ;  roundish  ;  nearly  black  ;  flesh  reddish- 
purple,  tender,  juicy,  of  a  pleasant  sub-acid 
flavor.  Last  of  July  and  first  of  Aug.  Mod- 
erate growth.     Class  2. 

45.  Late  Duke.  Large;  obtuse 
heart-shaped  ;  dark-red  ;  flesh  yel- 
lowish, tender,  juicy,  with  sprighi- 
ly,  rich,  acid  flavor.  Excellent  for 
cooking  and  for  the  dessert.  Ri- 
pens latter  part  of  July,  and  con- 
tinues 3  or  4  weeks.   Visforous  and 


good 

soils. 

46. 

lar^re 


Does   well  in  light 


Black  Heart. 
stem   short, 


bearer. 
Class  2. 

Elkhorn,   Tnidesca7ti's 
;    heart-shaped ;    black  ; 
deep  cavity ;  flesh  very  firm,  tough,  of  pleasant 
flavor,   though  not  first-rate  ;   it  is  salable  from 
its  large    size   and   lateness.     Middle  of  July,  a 
week  after  Honey  Heart.     Class  1. 

47.  Rumsey's  I^ate  Morello.     Large;  round- 
ish, heart-sha  ped  ;    rich,  lively,  red  ;    very  juicy  [  i 
and   melting,  but  very   acid.     Last  of   Aug.   to 
Oct.     Lately  originated  by   Dr.  J.  S.   Rumsey. 
Fishkill  Landing,  N.  Y.     Class  2. 

48.  Plumstone  Morello.  Large  ; 
roundish,  and  slightly  heart-shaped ; 
deep-red  ,  stallr  moderate  length,  slender  ; 
flesh  reddish,  tender,  juicy,  of  a  pleasant, 
acid  flavor.  One  of  the  best  for  cooking. 
First  of  Aug.  Vigorous  and  productive. 
Class  2. 

49.  Wendell's  Mottled   Bigarreau. 
Large ;    obtuse   heart-shaped ;    purplish-red    and  motUed ; 
stalk  medial ;  flesh  firm,  crisp,  juicy,  high  flavored.    Ripens 


THE    CHERRY.  237 

Bvith  Downer.     Origin,  garden  of  Dr.  H.  Wendell,  Albany, 
N.  Y.     New.     Class  1. 

50.  HYDii's  Late  Black.  IMedial :  obtuse  heart-shaped , 
purplish-black;  flesh  half  firm,  melting,  juicy,  luscious. 
Tuly  10  to  20.  Resembles  Black  Eagle,  but  is  later.  By 
Messrs.  Hyde,  Newton,  IMs. 

51.  Black  BiGARREAU  of  Savoy.  Large;  heart-shaped; 
black ;  flesh  purple,  very  firm,  rather  rich  and  pleasant,  but 
not  juicy.  Pit  large.  Keeps  long,  on  or  off"  the  tree.  July 
10  to  20.    Foreign.    Class  1. 

52  Belle  Magnifique.  Large;  round;  light-red,  mot- 
tled M  iih  dark-red ;  stalk  rather  long ;  flesh  juicy,  rather 
acid.  First  rate  for  cooking  and  preserving,  and  well  rip- 
ened pretty  good  for  the  dessert.  ^Moderate  grower,  good 
bearer.  Adapted  to  northern  culture.  Last  of  July. 
Class  2. 

53.  Warren's  Transparent.  Small ;  roundish,  heart 
shaped  ;  pale-yellow  and  red ;  flesh  very  tender  and  deli- 
cious. The  stone  is  seen  through  the  fruit.  Ripe  July  15 
to  25.  Small,  but  valuable  for  its  lateness  and  fine  quality. 
Vigorous  and  hardy.  The  pit  full  of  meat.  J.  L.  L.  F. 
Warren,  Brighton,  Ms.     Class  1. 

54.  Sweet  Mont.morency,  Allen's  Sweet  Montmorency. 
Rather  small ;  roundish  ;  bright-red,  partially  mottled ;  very 
sv/eet  and  luscious.  Last  week  in  July  and  first  in  Aug. 
Keeps  well,  on  or  off"  the  tree.  Good  grower  and  bearer. 
Raised  by  J.  F.  Allen  Esq.,  Salem,  Ms.     Class  1. 

55.  Late  Kentfsh,  Pie  Cherry.  Medial  ;  roundish ; 
deep-red  ;  very  tender,  juicy,  and  quite  acid,  even  in  perfec- 
tion. Very  hardy,  and  the  seeds  produce  the  same.  First 
of  Aug.     Native.     Class  2. 

Ornamental  Varieties.  Larve,  Double  Floivtring  is  a 
beautiful  tree,  with  a  profusion  of  large  flowers,  resembling 
white  roses.  It  bears  no  fruit,  but  the  tree  is  large  and 
lofty.  Dwarf  Double  Flowering  has  similar  flowers,  but 
not  so  beautiful ;  it  is  only  a  shrub.  Chinese  Double  Flow- 
ering is  dwarfish ;  has  beautiful,  white,  double  flowers, 
tinged  with  pink.  Wild  Block,  under  high  culture,  forms  a 
beautiful,  vigorous  tree,  and  the  fruit  is  valuable  for  medicine. 
Weeping  or  Allsaints,  is  small,  slender,  and  weeping ;  with 
fine,  delicate  leaves,  and  small,  acid  fruit. 


238 


AMERICAN    FRUIT    BOOK. 


15 


10 


7 
14 
11  I  11 


1 
5 
to 


1 
1 
1 
3 
to 


1 


1 

4 

1 

to 
U 


to 
to 


3 
4 
to 
3 
1 


to 
to 


2  to     3 


TABLE    OF    CHERRIES, 

In  order  of  ripening.      (See  page  11.) 


20 


2  to     3 


Bigarreau  de  Mai,  .  June  5 
Early  Purple  Guigne,  "    " 

Doctor, 

Early  White  Heart, 
May  Duke,  .... 
Ohio  Beauty,   .    .    . 
Knight's  Ea'rly  Black, 
Davenport,   .... 
Rockporl  Bigarreau, 
American  Heart,    . 
Belle  de  Choisy,     . 
Coe's  Transparent, 
Sumner's  Honey,   . 
Black  Tartarean,    . 

Elton, 

Downton,     .    •  .    . 
Cleveland  Bigarre. 

7ve?i/ish, 

Richardson,     .    .    . 
Kirtland's  Mary,   . 
Black  Eagle,  .    .    . 
Flesh-colored  Bigar. 
Black  Heart,  .   .   . 
Bigarreau,    .... 
Elliott's  Favorite,  . 
Holland  Bigarreau, 
Hyde's  Seedling,  . 
Florence,      .... 
Burr's  Seedling,     . 
Manning's  L.  Black, 
Napoleon    Bigar.   .      " 
Honey  Heart,     .    .      " 

Downer, " 

Late  Bigarreau,  .  .  " 
American  Amber,  .  *' 
Late  Honey,  ...  " 
Wendell's  Motl'd  Big.  " 
Hyde's  Late  Black,      " 

Elkhorn, " 

Warren's  Transpar't,    15 
Late  Duke,  ....      " 
Sweet  Montmorency,    " 
Belle  Maffnifiqne,  .      " 
PluDisfoiie  Morello,       " 


to 


20 


10 

(( 

25 

(( 

(( 

30 

15 

a 

u 

July  1 


"  into  July 


23 


25     to  July  8 


27 


"Julys 


((         ((       (C 


J'ly  1    to  J'ly  12 


5 

"  15 

C( 

II    II 

10 

"20 

(( 

"25 

« 

K      It 

II 

II      II 

20 

Aug.  10 

25 

II 

"     5 

CHERRIES.  239 

Doctor,  Ohio  Beauty  Rockport  Bigarreau,  Coe's  Transparent, 
Sumner's  Honey,  CJeveland  Bigarreau,  Richardson,  Kirtland's 
Many  Late  Bigarreau,  Wendell's  Mottled  Bigarreau,  Hyde's 
Late  Black  and  other  kinds,  are  new  and  very  promising,  but 
not  generally  tested.  The  fruit  is  fine,  and  they  are  native  hardy 
varieties  that  bid  fair  to  rank  high.  ^ 

KiETLAND  AND  Eluott  (pages  227,  8)  recommend, 

For  the  Private  Garden. 

1.  Doctor. 

2.  Rockport  Bigarreau. 

3.  Kirtland's  Mary. 

4.  Knight's  Early  Black. 

5.  Elton. 

6.  Holland  Bigarreau. 

7.  Black  Eagle. 
The  best  No.  2.    Best  three,  2,  4,  6.    Best  six,  add  3,  10,  1 1 . 

For  Market 

1.  No.  29,  Kirtland's  Seedlings 

2.  Rockport  Bigarreau. 

3.  Cleveland  Bigarreau. 


8.  Belle  de  Choisy. 

9.  Elliott's  Favorite. 

10.  Delicate,    {new,  — not    de- 

scribed.) 

11.  Late  Bigarreau. 

12.  Downer's  Late  Red. 


4.  American  Heart 

5.  Ohio  Beauty. 

6.  English  Amber. 

7.  Late  Bigarreau 


8.  Holland  Bigarreau. 

9.  Downer's  Late  Red  (Down- 
er.) 

10.  Black  Tartarean. 

11.  Early  Richmond  (Kentish.) 

12.  Napoleon,  (Napoleon  Big- 
arreau,  Ed.) 


4  choice  kinds  at  different  periods,  1,'3,  4,  7. 

Downing,  in  his  Horticulturist,  1346,  recommended  the  12  fol- 
lowing Choice  Hardy  Cherries,  for  the  Middle  States.  Black 
rartarean.  Black  Eagle,  Early  White  Heart,  Downton,  Downer's 
Late,    Manning's    Mottled,    Flesh-Colored    Bigarreau,    Elton, 

rl'^  de  Choisy,  May  Duke,  Kentish,  Knight's  Early  Black. 

IHE  National  Convention  of  Fruit  Growers  recom 
mend  as  first  rate,  May  Duke,  Black  Tartarean,  Black  Eagle,  Big- 
arreau, Knight's  Early  Black.  Downer,  Elton,  Downton. 

Barry  recommends  for  a  succession  from  June  to  August, 
May  Bigarreau,  or  Beauman's  May,  Knight's  Early  Bfack 
Mav  Duke,  Black  Tartarean,  Elton,  Napoleon  Bigarreau,  Belle 
de  Choisy  Sparhawk's  Honey  Bigarreau  or  Yellow  Spanish, 
Black  Eagle,  Downer's  Late,  Carnation,  Belle  Magnifique,  Large 
English  Morello.  The  three  last  are  fine  late  tart  cherries,  for 
cooking,  and  with  the  May  Duke  and  Belle  de  Choisy  are  of 
slower  growth,  and  form  small  sized  trees ;  the  others  are  all 
rapid  growers,  and  form  handsome  pyramidal  shaped  trees. 

Cherries  for  the  North.  Goodale  says  that  the  only 
cherries  which  prove  hardy  and  good  with  him,  are  the  Down- 
ton,  Downer,  Elton,  Black  Ea?Ie  and  May  Duke.  Pinneo  says 
that  the  Kentish  is  hardy,  Black  Heart,  Black  Tartarean,  Hyde's 
fceedhng.  Downer,  and  May  Duke,  do  pretty  well. 


240  AMERICAN    FIUJIT    BOOK. 


THE    GRAPE,  (Vitis.) 

The  Grape  was  one  of  the  first  fruits  that  claimed  the 
attention  of  man.  and  now.  where  it  receives  due  care,  in  a 
climate  adapted  to  its  culture,  it  ranks  among  the  finest 
fruits.  The  grapes  cultivated  so  extensively  in  Europe  were 
originallyfrom  Asia.  In  1830.  France  produced  14,000,000,000 
pounds  of  grapes,  which  indicates  a  genial  clime,  though  far 
from  its  native  home.  This  fruit  is  admirably  adapted  to 
small  premises.  From  very  little  land,  and  that  used  also 
for  various  other  purposes,  with  trifling  care,  and  that  care  a 
pleasure,  a  family  may  have  a  liberal  supply  of  luscious 
grapes.  Excepting  in  compact  cities,  there  is  scarcely  a 
dwelling  where  this  luxury  may  not  be  enjoyed  fresh  from 
the  vine. 

Uses.  The  grape,  hke  the  melon,  is  cooUng  and  refresh- 
ing in  warm  weather  ;  hence  the  importance  of  cultivating 
early  kinds,  especially  in  the  North,  for  we  do  not  relish  re- 
frigerant fruits, 

"  Wlipn  November  comes  with  looks  of  woe, 
And  ihin  locks  fleckered  o'er  with  snow." 

This  fruit  is  among  the  most  delicious,  and  it  has  a  very 
salutary  effect  on  the  system,  being  both  nutritious  and  me- 
dicinal. It  attenuates  the  blood,  and  gives  i>  a  free  circula- 
tion, delighting  the  young  and  renovating  the  old.  Taken 
freely,  it  is  diuretic  and  laxative.  It  has  often  proved  effect- 
ual in  severe  cases  of  dysentery,  even  curing  whole  armies. 
In  inflammatory  complaints,  it  allays  thirst  and  reduces  heat. 
It  is  also  useful  in  phthisical  and  pulmonary  disorders.  Dried 
grapes  or  raisins  are  used  very  extensively.  They  are  good 
for  the  dessert  and  in  various  wa3''s  of  cooking.  The  pure 
wine  of  the  grape  is,  in  some  cases,  highly  valuable  for  its 
salutary  and  remedial  effects ;  but,  like  many  other  blessings, 
liable  to  be  perverted.  He  that  is  whole  needs  not  a  phy- 
sician. 

The  gi'ape  is  naturally  the  wine-producmg  fruit,  those 
that  are  well  adapted  to  this  purpose  being  alone  sufficient. 
In  Cincinnati  and  vicinity,  23,000  gallons  of  wine  were  made 
in  18 15,  mostly  from  the  Catawba,  and  the  vineyards  were 
extending.  Domestic  wines  are  superior  to  imported,  as  al- 
cohol is  added  to  the  foreign  to  preserve  them,  and  poisonous 
substances  to  correct  their  aciditv. 


THE    GRAPE. 


241 


Soil  Ax\d  Location.  The  soil  should  be  light,  deep,  rich, 
rather  dry,  with  a  good  share  of  gravel  or  sand,  and  a  dry 
sub-soil ;  and  lor  wane,  a  calcareous  soil  should  be  chosen, 
else  lime  should  be  freely  added.  The  wine-dressers  of  Ohio 
are  particular  on  this  point.  Any  land  naturally  well  adapt- 
ed to  Indian  com,  and  put  in  good  condition  for  a  crop,  will 
yield  good  grapes.  Some  varieties  will  grow  where  it  is  tol- 
erably wet,  but  generally  the  crop  is  surer  and  better  on  a 
diy  soil. 

Most  grapes  adapted  to  the  climate  will  flourish  in  almost 
any  location,  but  hii.-sides  and  moderate  elevations  are  pref- 
erable. A  warm,  sheltered  location,  or  southern  exposure, 
is  often  desirable  to  bring  a  late  variety  to  maturity.  On 
low  lands  the  extremes  of  heat  and  cold  are  greater,  and 
may  be  injurious,  but  much  depends  on  the  kind.  On  the 
tops  of  mountains  and  high  hills,  storms  and  winds  are  un- 
favorable. In  a  hot  climate,  use  a  northern  exposure  for 
those  kinds  that  flourish  better  further  north.  Longworth 
prefers  a  northern  exposure,  not  only  for  the  advantages  of 
exposition,  but  because  the  land  is  richer.  If  convenient, 
avoid  a  near  exposure  to  the  sea.  On  steep  hill-sides,  ter- 
races of  stone  or  sods  should  be  formed. 

Propagation.  New  varieties  are  produced  by  seed  ;  and 
valuable  kinds  are  propagated  by  layers,  cuttings,  and  by 
grafting. 

Seed.  The  greater  the  number  of  kinds  cultivated  to- 
gether, the  more  varieties  they  produce  from  seed.  By  cross- 
fertilization,  (page  65,)  a  hybrid  between  any  two  varieties 
may  be  produced.  A  late  grape  may  be  improved  by  a  cross 
with  an  early  one,  a  small  with  a  large,  &;c.,i?cc.  Clean  the 
seeds  by  washing,  and  plant  in  fall,  or  put  in  sand,  as  other 
.seeds,  and  plant  in  spring,  in  a  rich,  mellow  soil.  In  fall,  the 
first  year,  heap  the  earth  up  around  the  tender  vines,  or  take 
I  hem  up  and  bury  in  light  soil,  the  same  as  trees  are  laid  in 
by  the  heels,  (page  49,)  only  cover  all  over.  At  one  or  two 
years  old,  set  out  as  standards. 

Layers.  This  is  the  surest  mode,  and  brings  forward 
vines  and  fruit  the  soonest.  We  have  had  fine  fruit,  and  a 
large  growth  of  -vine,  the  second  year,  from  layers.  Layers 
of  old  wood  may  be  made  in  spring  or  early  in  June :  of 
new  wood,  in  June  or  early  in  July.  Good  layers  will  be  fit 
to  set  as  standards  after  one  season's  growth ;  those  that  are 
feeble,  or  were  made  late,  and  are  not  well  rooted,  may  be 
21 


242  A3IERICAN    FilUIT    BOOK. 

saved  from  winter  as  young  seedlings,  and  set  out  to  grow 
one  year  more  in  the  nursery,  or,  with  due  care,  planted  out 
permanently.    (Pages  31,  49.) 

Cuttings  admit  of  rapid  multiplication.  They  should  be 
cut  late  in  fall  or  early  in  uinter,  and  buried  in  a  light  soil. 
In  spring,  cut  off  each  end  close  to  a  bud,  leaving  the  cutting 
about  a  foot  long,  and  plant  sloping,  in 
deep,  rich,  moist  soil,  partially  shaded, 
L^  if  convenient,  with  the  top  bud  covered 
^^m  one  half  inch  in  soil,  with  a  little  stick 
by  it  that  the  place  may  be  known,  and 
the  earth  loosened  over  the  bud  in  10  or 
15  days.     This  is  surer  than  to  leave 

A  Cutting  planted,     the  end  out  to  dry.    In  fall,  cut  down 

to  2  or  3  eyes,  and  bury  up  in  earth, 

or  lay  in  as  seedlings.     (Page  144.)    They  need  2  years' 

growth  to  be  fit  for  setting  as  standards.    Some  native  lands 

are  hard  to  start  from  cuttings.     Propagate  such  by  layers. 

Graftins-  Some  graft  with  success  early  in  spring,  Avhen 
the  vines  bleed,  or  the  bleeding  may  be  partially  stopped 
with  cement.  To  prevent  bleeding,  and  to  allow  the  sap  to 
become  thick,  which  is  an  aid  to  success,  wait  till  the  leaves 
are  developed.  Remove  the  earth  around  the  vine,  and  sav/ 
it  off  2  or  3  inches  below  the  surface,  insert  the  scion  as  in 
other  cletl  grafting.  Apply  cement,  replace  the  earth,  just 
covering  the  lower  bud  of  the  scion,  and  leaving  bare  the 
upper  bud,  two  being  sufficient.  If  the  stock  be  very  large, 
insert  the  scion  into  a  gimlet  hole,  as  a  spile.  If 
the  stump  be  an  inch  in  diameter,  put  in  two  scions.  Scions 
well  set  in  vigorous  stocks,  generally  grow  freely,  and  bear 
the  next  year.  Some  splicegraft  above  the  ground.  For 
scions  use  common  cuttings,  of  ths  last  year's  growth,  the 
wood  of  which  Vv'as  well  ripened  or  firm  in  the  fall.  The 
soft  wood  at  or  near  the  top  of  the  vine  should  be  rejected. 
They  may  be  kept  as  cuttings,  or  sav^ed  in  the  same  manner 
as  scions  generally.  Page  34.  The  surest  and  least  trou- 
blesome way  is  to  bury  them  6  to  10  inches  deep,  as  soon 
as  cut  from  the  vines. 

Dr.  Eastburn  Sanborn,  Andover,  Ms.,  has  various  inge- 
nious and  valuable  modes  of  budding  and  grafting.  For  the 
grape,  he  cuts  out  a  bud  with  a  small  portion  of  wood  on  the 
same  side  only,  which  he  makes  into  the  form  of  a  wedge, 
and  inserts  as  in  cleft  grafting. 


THE    GRAPE. 


243 


Budding.  Dr.  S.  buds  the  grape,  by  cutting  a  bud  out  of 
ihe  scion,  nearly  an  inch  long,  straight  on  the  side  opposite 
the  bud.  (a,)  and  cut  oflf  at  each  end,  on  the  bud  side,  to  an 
edge,  fb',  b.)  The  wood  on  the  stock  is  raised  by  cutting  up 
"       -  and  down  the  vine,   and 

the  bud  is  nicely  fitted, 
the  raised  wood  (<•,  c)  cov- 
ering the  part  where  the 
bud-piece  was  shaved  off. 
This  is  done  in  s])ring, 
after  the  vine  has  nearly 
leaved  out,  and  in  the  summer.* 

Culture  and  Manure.  After  preparing  the  land  by  deep 
ploughing,  and  a  well-manured  crop  that  tends  to  the  pulver 
ization  of  the  soil,  subsoil,  trench-plough,  or  trench  with 
the  spade,  20  inches  deep,  placing  mucli  of  the  surface  soil 
at  the  bottom.  Subsoiling  is  not  so  good  as  the  other  pro- 
cesses, as  it  only  loosens  the  subsoil,  without  removing  or 
mixing  it  much  with  the  upper  layer. 

After  the  vines  are  planted,  the  soil  should  be  kept  loose 
by  frequent  stirring,  and  all  grass  and  weeds  destroyed,  ^t 
first,  stir  freely  and  deeply  near  the  plants,  but  as  the  roots 
extend,  be  careful  and  not  disturb  them,  but  still  stir  hghtly 
above  them,  and  deep  around  them,  making  a  fine  bed  in- 
viting their  extension.  Long\vorth  ploughs  in  his  vineyards, 
out  soon  discontinues  ploughing  as  the  roots  become  extend- 
ed. Mulching  (page  50)  is  excellent,  especially  in  hot.  dry 
weather.  It  has  doubled  the  crop,  and  prevented  mildew. 
Common  animal  manures  are  good  as  a  preparation  of  the 
land,  or  for  young  vines ;  but  for  bearing  vines,  compost  the 
animal  manure,  as  the  irregular  and  rapid  growth,  from  sud- 
den decomposition  of  manure,  injures  the  grape,  producing 
blight,  rot,  &c.  Ashes  alone  are  a  good  manure.  Cinders 
from  the  blacksmith's  forge  are  excellent.  Soap-suds  are  a 
good  liquid  manure ;  so  are  sink  water  and  urine,  and  better 
to  mix  all  and  let  them  ferment.  Bone  manure  is  one  of  the 
best  for  grapes.  Apply  it  moderately  if  it  be  fine,  but  liber- 
ally in  whole  bones  or  large  pieces,  as  it  will  decompose 
slowly.  The  best  manure  is  leaves  and  trimmings  of  vines, 
buried  around  the  roots.   The  analysis  will  aid  the  cultivator. 

•  NOTK.  When  Dr.  S.  gave  us  an  account  of  these  modes,  his  scions  were  very  flour- 
ishing ;  but  in  answer  to  recent  inquiries,  he  says  that  some  failod  from  the  neat  of 
summer.  Therefore  we  present  the  sul)ject  for  trial  only,  hoping-  it  will  aid  othen  in 
experiments.  Some  have  succeeded  by  cutiin!;  off  buds  with  pieces  of  vine  2  or  8 
inchea  lung,  inserting  as  above,  and  scarfing  a  little  at  the  ends. 


244 


AMERICAN    FRUIT   BOOK. 


Wood. 

Bark. 

20.84 

1.77 

2.06 

0.27 

0.02 

0.4C 

0.23 

trace. 

15.40 

5.04 

1.20 

5.04 

34.83 

32.22 

17.33 

39.32 

4.40 

0.80 

2.80 

14.00 

0.30 

2.20 

1.70 

101,31 

100,86 

Analysis  of  the  Ash  of  the  Wild  Grape  Vine. 


Potash 

Soda 

Chlorine      

Sulphuric  acid 

Phosphate  of  lime     .    .    . 
Phosphate  of  peroxide  iron 

Carbonic  acid 

Lime 

Magnesia 

Silex 

Soluble  silicia 

Coal  and  organic  matter  . 


Planting  in  Vineyards  and  Gardens.  Longwortli,  who 
has  70  acres,  in  vineyards,  plants  in  rows,  6  feet  apart,  with 
the  vines  3  or  4  feet  apart  in  the  row.  Dr.  Flagg,  of  Cin- 
cinnati, in  an  able  treatise  on  the  grape,  recommends  5  or  6 
by  24  or  3  feet.  Plant  good  layers  of  one  year,  or  cuttings 
of  two  years'  growth,  and  they  will  generally  bear  some 
fruit  the  second  year,  and  a  good  crop  the  third.  In  com- 
mon garden  culture,  vines  are  set  near  borders,  and  in  other 
convenient  places,  and  generally  from  5  to  10  feet  apart. 
The  vineyards  about  Cincinnati  generally  yield  about  150 
bushels  to  the  acre,  which  make  400  gallons  of  wine.  Some 
set  the  average  yield  of  vines  at  200  gallons. 

Cultivation  under  Glass.  In  cultivating  foreign  grapes, 
glass  houses  are  indispensable,  to  prevent  the  effects  of  sud- 
den changes,  by  moderating  the  extremes  of  heat  and  cold, 
and  producing  an  equilibrium  similar  to  the  equable  temper- 
ature of  Europe.  Some  foreign  grapes  require  artificial 
heat,  others  ripen  well  in  a  cold  house,  that  is  a  glass  house 
without  fire  heat.  Most  foreign  grapes  may  be  raised  in  N. 
England,  under  glass,  by  solar  heat.  Yet  artificial  heat  is 
used  for  forcing  these  and  other  kinds,  in  order  to  bring 
them  forward  at  a  time  when  there  is  a  scarcity  of  fruit. 

Some  natives  are  improved  by  cultivation  under  glass. 
By  forwarding  and  retarding  houses,  which  may  be  made  by 
different  apartments  in  the  same  building,  fine  grapes  may 
be  had  every  month  in  the  year. 


THE    GRAPE. 


245 


Make  a  grape  house  aboat  2  feet  high  in  fi:t?nt.  (<z.}  15  to 

16  feet  wide,  and  12  feet 
high  at  the  Vi:k.  ''b.^  and 
anv  desipr         .  -:? 

a  boater  .     -  n. 

trenched  2  reet  deep,  nch 
with  compost,  and  other 
manores  recommended 
tor  the  grape.  Let  it  ex- 
tend 6  or  8  feet  inside, 
and  12  or  15  outside.  Il 
Grapery.  vines  are  to  be  planted  at 

the  back  wall,  the  border  shonld  extend  the  whole  width  of 
the  house.  If  the  location  be  moist,  drain  it.  or  elevate  the 
bonier,  so  as  .to  have  a  dry  sub-soil.  Plant  the  vines  about 
1  foot  from  the  wall,  and  3  or  4  feet  apart,  one  under 
each  ratter,  for  the  spur  system ;  but  for  the  cane  system, 
they  should  be  6  or  S  feet  apart.  To  manage  a  glass  house, 
and  more  especially  a  hot  house,  well,  requires  much  skill 
and  experience.  Allen's  work  on  this  subject  is  excellent. 
Tkalvixg.  There  are  several  systems  of  training,  and 
various  modes  without  any  regular  system,  by  training  the 
vines  in  any  way,  according  to  convenience,  taste,  or  fancy. 
The  spur  system  is  most  common  in  glass  houses,  and  fan 
training  in  open  culture.  In  any  mode  of  culture,  spurs, 
branches,  or  whole  vines  may  be  cut  back,  so  as  to  have  the 
ad\"antages  of  the  renewal  s}"stem.  Vines  mav  be  trained 
in  any  desirable  direction,  (even  under  ground.)  to  buildings, 
trees,  walls  vV;c..  and  then  trained  in  the  cane,  spur,  or  fan 
<brm  upon  them. 

The  Cwte,  or  Btrteival  System. .  The  first  season  one  branch 
a  m        ^'^  trained  up  ;  in  the  fall  this  is  cut  back 

i  to   3  or  4  eyes,  and  the  next  season 
; -inorher  is  trained  up,  and  the  first  is 
o\  extended  ;  both  are  then  laid  down  and 
\  iraine«.l  horizontally,  near  the  surface ; 
/and  from  each  a  cane  is    trained  up, 
'^  ((t,a.)    The  next  season  these  will  bear 
(  truit,  and  two  more  canes,  (^,*.)  trained 
"  up  to  bear  fruit  the  next  season,  when 
(I,  a    are  cut    out  near    the  horizontal 
branch,  leaving  one  eye.  and  new  shoots 
trained,  and  so  on.   Dr.  W.  C.  Chandler, 


Tie  Cizru;  System. 


21* 


246 


AJMERICAN    FRUIT    BOOK. 


of  South  Natick,  Ms.,  trains  in  this  way,  and  he  has  sent  us 
fine  Isabellas  an  inch  in  diameter.  Some  train  up  the 
main  vine  perpendicularly  on  a  building,  to  a  convenient 
place,  and  then  extend  canes  horizonrally,  and  renew  as 
above.  The  cane  system  gives  excellent  fruit,  as  it  is  al- 
ways on  new  wood  ;  but  the  yield  is  generally  larger  by  spur 
or  fan  training.  The  canes  should  be  as  much  as  2  feet 
apart.  If  the  vine  is  strong,  the  horizontal  branches  may 
be  extended,  so  as  to  have  8  or  10  canes. 

The  Spur  System  is  the  training  up 
of  the  main  stem,  and  of  spurs  horizon- 
tally, cutting  back  the  spurs,  annual- 
ly, to  2,  3,  or  4  eyes  of  the  new 
wood,  according  to  the  strength  of  the 
vine,  and  number  of  the  spurs. 

When  the  spurs  have  extended  too 
far,  cut  out  a  part,  yearly,  training  up 
new  ones,  thus  changing  all  the  old 
wood  to  new  ;  and  as  the  vines  become 
old  and  unproductive,  cut  down  part 
at  a  time,  and  train  up  new  ones. 
This  will  combine  the  cane  and  spur 
method,  and  is  an  excellent  system. 

The  Fan,  or  Tree  Si/stcm.  (^a^e  55,) 
or  other  convenient  mode.-',  are  prac- 
tised in  vine3'ards,  and  in  common 
garden  culture,  or  in  training  grapes 
in  yards,  by  walls,  trees,  buildings, 
&c.  In  gardens  or  vineyards,  a  trel- 
lis may  be  formed  by  setting  posts,  or 
stakes  6  or  8  feet  high,  and  nailing  on 
narrow  strips  of  boards,  or  stakes 
alone  are  sufficient,  if  set  15  or  20 
inches  apart.  In  vineyards,  where 
the  vines  are  about  3  or  4  feet  apart. 


j3J 

The  Spur  Si/stcm 
sometimes  only  one  stake  is  set  to  a  vine,  and  the  lateral  or 
oblique  branches  are  trained  to  the  neighboring  stakes. 

Pruning  of  grapes  is  not  generally  well  understood. 
Some  do  not  prune  at  all  at  the  proper  season  ;  they  have  a 
mass  of  vines  and  only  a  little  fruit,  and  that  poor.  Anoth- 
er absurdity,  which  is  often  added  to  the  above,  is  cutting 
off  the  young  shoots  in  summer,  just  above  the  fruit,  and 
sometimes  still  worse,  picking  off  the  leaves  to  expose  the 
fruit  to  the  sun. 


THE    GRAPE.  247 

The  sap  ascends  to  the  leaves,  and  there  mingles  with 
matter,  absorbed  by  the  foliage,  then  it  is  digested,  or  elab- 
orated into  food,  which  descends  to  nourish  the  plant.  So 
essential  are  the  leaves,  that  a  blight  on  the  foliage  destroys 
the  fruit,  and  a  frequent  repetition  is  death  to  the  plant. 
The  leaves,  not  the  fruit,  should  be  exposed  to  the  sun.  We 
urge  this  point,  as  thousands  mistake,  and  grapes  are  gen- 
erally mismanaged. 

As  pruning  the  vine  young  prevents  the  growth  of  the 
root,  but  httlo' should  be  done  for  a  year  or  two  after  it  is  set. 
In  Nov.,  or  early  in  Dec,  all  vines  in  open  culture  should  be 
pruned  liberally.  If  pruned  in  spring,  before  leaved  out, 
they  will  bleed  ;  they  may  bleed  in  spring  if  pruned  in  win- 
ter. In  pruning  rather  tender  vines,  leave  more  wood  than 
is  needed,  as  some  may  be  killed,  and  finish  pruning  in 
spring  as  soon  as  the  leaves  are  nearly  developed,  when  the 
life  of  the  vine  may  be  seen.  In  summer  allow  a  good 
growth  beyond  the  fruit,  and  about  midsummer,  pinch  off 
the  ends  of  the  branches,  to  check  them,  and  cut  out  feeble 
laterals,  and  branches  on  which  there  is  no  fruit ;  then  there 
will  be  much  foliage  to  absorb  matter,  and  prepare  nutri- 
ment, and  by  checking  the  growth  of  wood,  it  will  be  appro- 
priated to  perfect  the  fruit  The  two  great  errors  are  in  neg- 
lecting to  cut  off  useless  wood  in  fall,  and  in  depriving  the 
plant  of  useful  fohage  by  close  pruning  in  summer. 

Foreign  grapes  are  pruned  severely,  leaving  2  to  4  eyes  of 
the  past  season's  gro\vth  ;  but  with,  native  vines,  several  feet 
are  left,  much  depending  on  the  peculiar  nature  of  the  vine, 
(as  they  vary  much,)  number  of  branches,  vigor  of  the  plant, 
the  soil,  (Sec.  Some  will  bear  on  a  large  extent  of  vine  ;  oth- 
ers need  forcing  by  close  pruning,  else  the  fruit  will  fall  or 
fail.  Summer  pruning  is  not  necessary,  excepting  to  remove 
feeble  branches,  and  laterals  that  bear  no  fruit  ;  but 
when  there  is  sufficient  growth  beyond  the  fruit,  check  it,  by 
nipping  off  the  top,  and  keeping  it  reduced,  not  allowing  the 
vine  to  expend  its  resources  in  making  wood  that  is  regarded 
as  useless,  and  cut  off  as  soon  as  it  is  grown. 

In  all  cases,  liberal  pruning  late  in  fall  is  necessary,  for 
vines  are  limited  at  their  roots  ;  and  the  shoots  never  bear  but 
one  year,  the  crop  being  wholly  on  the  last  year's  growth,  which 
shows  the  importance  of  constantly  cutting  back,  and  mak- 
ing new  wood ;  and  those  parts  that  grow  late  do  not  ripen 
so  as  to  produce  fruit. 


248  AMERICAN    FRUIT    BOOK. 

Some,  who  grow  grapes  under  glass,  pinch  oflf  the  main 
shoots  2  or  3  eyes  from  the  fruit,  and  they  would  do  the 
same  in  open  culture  ;  but  with  vigorous  natives  we  prefer 
a  larger  growth,  allowing  the  vines  to  rim  till  July,  even  if 
they  extend  6  or  8  feet,  or  more. 

The  vine,  left  to  nature,  sets  more  fruit  than  it  can  per- 
fect, so  the  value  of  the  crop  depends  on  judicious  pruning 

Reduction  of  Fruit.  Grapes  generally  overbear,  which 
is  injurious  to  the  vine,  often  producing  exhaustion,  and  the 
fruit  is  far  inferior  when  abundant.  The  best  mode  of  reduc- 
tion is  by  close  pruning,  so  as  to  prevent  much  fruit  from 
setting.  If  too  much  sets,  thin  it  in  season,  that  the  juices 
of  the  vine  may  not  be  wasted  on  what  must  be  removed. 
Excessive  bearing  is  injurious  to  all  plants. 

Bleeding.  Grape  vines  usually  bleed  profusely  on  being 
cut  or  injured,  in  the  spring,  before  the  leaves  are  developed, 
which  is  injurious,  as  the  sap  is  the  life  of  the  plant.  In 
case  of  accidental  injury,  wet  a  piece  of  bladder,  and  tie 
several  thicknesses  tight  over  the  wound  ;  if  the  force  of  sap 
is  gi'eat,  this  is  hardly  sufficient ;  but  sheet  India-rubber  is 
effectual.  Dr.  C.  T.  Jackson,  of  this  city,  a  distinguished 
chemist,  whose  experiments  and  investigations  have  thro\vn 
much  light  on  the  subject  of  cultivation,  cut  off  a  grape 
vine,  and  applied  a  glass  tube  tightly  to  the  stump,  and  the 
sap  rose  26  inches,  and  ran  over,  so  great  was  the  power  of 
expulsion.  Some  suppose  that  bleeding  is  not  injurious,  or 
that  it  may  be  beneficial ;  but  this  wants  confirmation. 

Mildew  is  frequently  very  destructive  to  grapes,  more 
especially  under  glass,  and  in  sheltered  situations,  where 
there  is  not  a  good  circulation  of  air.  Sulphur  or  lime 
has  been  used  with  success,  and  better  where  both  are 
used  together.  The  peculiar  region  of  grapes  is  a  region  of 
sulphur.  They  flourish  well  on  Mount  Etna,  where  once 
flowed  rivers  of  lava. 

Strew  lime  and  sulphur  on  the  soil  and  dig  them  in  lightly. 
One  may  be  sufficient.  Plaster  may  be  used,  as  it  is  a  sul- 
phate of  lime  ;  it  contains  both  of  these  ingredients.  The 
following  is  used  with  success.  Put  half  a  pound  of  sul- 
phur and  one  peck  of  quicklime  into  a  tight  barrel.  Pour 
on  boiling  water,  sufficient  to  slack  the  lime.  Pour  3  gallons 
soft  water  on  the  top,  stir  well,  and  let  it  settle.  In  24  hours 
take  the  clear  water  from  the  top,  and  put  into  a  stone  jar 
for  use.     Add  half  a  pint  of  it  to  3  gallons  of  water,  and 


THE    GRAPE.  249 

apply  with  a  syringe  or  otherwise,  when  the  grapes  are  set- 
ting, twice  or  thrice  a  week,  for  2  or  3  weeks.  It  will  not 
injure  foliage  or  fruit,  and  is  a  good  manure.  Covering  the 
ground,  in  out-door  culture,  several  inches  deep  with  straw, 
sea-weed,  or  other  litter,  is  one  of  the  surest  preventives, 
as  it  guards  against  the  extremes  of  heat  and  cold,  and 
against  drought,  and  it  greatly  increases  the  crop. 

Insects.  Rose  bugs  are  often  very  injurious,  devouring 
all  the  foliage,  which  checks  the  growth  and  destroys  the 
crop.  They  are  difficult  to  kill,  as  a  corrosive  substance 
that  will  kill  them  will  also  destroy  the  foliage  and  injure 
tender  shoots.  They  must  be  attacked  with  offisnsive  sub- 
stances that  are  harmless  to  trees.  (Page  73.)  Lime  ash- 
es and  plaster  sprinkled  on  the  vines  when  the  dew  is  on, 
is  offensive  to  the  rose  bug,  but  not  destructive,  nor  always 
effectual  in  driving  them.  The  span  worm  is  an  insidious 
enemy,  lying  close  to  the  stem  of  the  leaf.  Most  easily  de- 
stroyed by  the  fingers.  The  great  green  worm  is  occasion- 
ally seen  on  the  grape  vine,  but  is  easily  destroyed,  from  its 
large  size.  The  Thrips,  or  vine-fretter,  and  many  other  in- 
sects, infest  the  grape,  which  may  be  destroyed  as  recom- 
mended on  page  73. 

Preserving.  Grapes  are  kept  in  good  condition  until  win- 
ter or  spring,  by  being  packed  in  cotton-batting  ;  kiln-dried 
wheat  bran  is  also  good ;  so  is  perfectly  dry  saw-dust,  or 
cork-dust.  Various  other  substances  are  good,  but  they 
should  be  perfectly  dried  by  a  strong  heat.  After  being 
packed,  keep  in  a  dry  place,  as  cool  as  possible  without 
freezing. 

We  have  kept  grapes  several  months  in  excellent  condi- 
tion, by  laying  them  into  small  baskets,  on  paper,  4  to  8 
quarts  in  each,  covering  them  with  paper,  cotton,  or  a  cloth, 
and  hanging  them  up  in  a  well  aired,  dry  room.  This  is 
one  of  the  best  modes. 

Grapes  are  imported  in  fine  condition,  packed  in  cork- 
dust,  or  ground  cork.  They  may  be  kept  long  in  stone  jars, 
with  or  without  cotton,  or  other  suitable  materials.  Fit  the 
cover  close  by  paper  around  it,  and  then  tie  several  layers 
of  paper  closely  over  the  top,  and  keep  cool.  Cotton  wad- 
ding is  better  than  batting,  as  it  is  glazed,  and  does  not 
stick  to  the  fruit,  but  it  is  dearer. 


250  AMERICAN    FRUIT    BOOK. 

Foreign  Grapes,  (Vitis  vinifera.) 

Nearly  all  the  grapes  cultivated  under  glass  in  this  counti7 
are  foreign,  and  no  foreign  grape  holds  a  high  rank  for  any- 
other  purpose,  not  even  in  our  warm  or  hot  climates.  Our 
winters  are  too  cold,  our  summers  too  hot.  They  soon  de- 
cline. They  have  failed  in  the  East,  West,  North,  and  South^ 
after  many  years'  trial,  and  numerous  and  varied  experi 
ments,  under  the  most  skilful  and  persevering  cultivators. 

LongAvorth  made  experiments  on  10,000  imported  vines, 
from  different  parts  of  Europe,  some  from  the  Jura  mountains, 
the  confines  of  the  wine  region.  A  few  years  since  he 
remarked,  "I  advise  all  who  are  planting  vineyards,  to 
place  no  reliance  on  foreign  gi'apes.  I  was  20  years  at  this, 
and  spent  some  thousands  of  dollars  to  no  purpose.  I  do 
not  cultivate  a  single  foreign  grape  in  my  vineyards." 
Kirtland  says  that  the  hardiest  foreign  grapes  do  not  suc- 
ceed more  than  one  or  two  years  in  the  open  air,  while  the 
vines  are  young,  then  the  fruit  mildews. 

Yet  some  foreign  grapes  occasionally  succeed  under 
favorable  circumstances.  Sometimes  we  have  fine  speci- 
mens of  Sweet-water,  White  Muscadine,  and  others,  even  in 
N.  England.  The  first  six  kinds  that  follow  are  generally 
preferred  for  cultivating  under  glass,  and  they  are  arranged 
in  order  as  preferred.  Most  of  them  ripen  under  glass 
without  fire  heat. 

1.  Black  Hamburgh,  Purple  Ham- 
burgh, Victoria.  Bunches  very  large, 
and  double-shouldered ;  berries  very 
large,  oval- roundish ;  skin  rather 
thick,  dark  purple ;  flesh  melting ; 
juicy,  with  a  rich,  sugary,  luscious 
flavor.  Very  productive,  and  gen- 
erally preferred  to  all  others.  Occa- 
sionally it  endures  the  winter  of  N. 
England  out  doors ;  but  the  ripening 
of  the  fruit  in  the  open  air  is  un- 
certain, even  in  the  Middle  States.  -^^"^4  Hamburgh. 

2.  Black  Prince,  Alicant,  Bosto?i.  Bunches  large,  long, 
somewhat  shouldered  ;  berries  large  ;  oval ;  skin  thick,  black, 
with  blue  bloom  ;  flesh  melting,  juicy,  with  a  sweet,  excellent, 
high  flavor.  A  strong  grower  and  great  bearer.  Buist  says 
that   growers  there  prefer  them  to  the  Hamburg.    More 


THE    GRAPE.  251 

hardy  than  the  Hamburgh,  sometimes  ripening  fruit  out  doors, 
in  favorable  seasons,  in  the  Middle  and  Western  States. 

3.  White  Muscat  of  Alexandria. 
Bunches  large,  broad  and  shouldered ; 
berries  large ;  oval ;  skin  thick,  reddish- 
black  ;  flesh  firm,  with  a  sweet,  rich, 
peculiar,  muskj^  flavor ;  requires  arti- 
ficial heat,  and  shonld  be  very  ripe. 

4.  White  Frontionan,  White  Con- 
stantia.  Bunches  medial,  long,  no 
shoulders  ;  berries  medial ;  round ;  skin 
thin,  waxy,  white,  with  a  fine  bloom ; 
flesh  tender,  juicy,  with  a  fine  perfume, 
and  rich,  musky  flavor.  Hardy  and 
productire. 

5.  Black  Frontignan,  Purph  Co«- ^^'^'^^  ■^^^^"^/'•^  ^^" 
stantia.     Bunches  rather  small,    long 

and  compact ;   berries  medial ;   round ;    skin  thin,   black, 
with  violet  bloom ;  flavor  musky  and  rich.     A  good  bearer. 

6.  White    Muscadine,    Royal  Musca- 
dine,   White    Chaselas,    Golden    Chaselas. 
Bunches   large,   long,    and  shouldered ; 
berries  large  medial ;  round  ;   skin  thin, 
golden  color  in  sun  ;  flesh  tender,  melt- 
ing, with  a  rich,  sugary,  delicious  flavor. 
A  strong  grower,  and  great  bearer.     Bu- 
ist  has  seen  a  vine,   in  a  pot,  with  29 
bunches  of  fruit.    Quite  hardy  and  adapt-    T^'^i7e  Muscadim. 
ed  to  the  vinery  or  open  culture.     It  ripens  in  the  Middle 
sections  of  our  country ;  it  endures  the  cold  of  N ,  England, 
and  we  have  occasionally  had  well  ripened  fruit  in  favorable 
locations,  12  or  15  days  later  than  Sweet-water. 

7.  Charge's  Henling.  Bunches  large  ;  berries  medial ; 
round  ;  jet  black ;  flesh  melting,  of  a  sweet,  spicy  flavor.  A 
great  bearer  in  pot  or  in  the  ground.  Imported  5  years  ago, 
by  Buist. 

8.  Decan's  Superb.  Bunches  large,  and  well  .shouldered  ; 
berries  large  ;  round ;  greenish-white  ;  flesh  and  flavor  sim- 
ilar to  Hamburgh.  A  strong  grower.  Imported  4  years 
since  by  Buist,  which  he  thinks  promises  to  be  the  finest 
white  grape  for  size  and  bearing. 

9.  Black  Lombardy,  West^s  St.  Peters.  Bunches  large, 
shouldered ;  berries   large  ;   roundish  ;   reddish-black  ;   flesh 


252  AMERICAN    FRUIT    BOOK. 

melting,  of  a  rich,  sweet  flavor.     A  strong  grower  and  ex 
cellent  bearer.     Requires  much  fire-heat  to  perfect  it. 

10.  "White  Sweet-water,  Early  White  Muscadine,  White 
Muscadine  of  Lindley.  Bunches  medial ;  berries  medial ; 
round ;  transparent,  pale-green  ;  flesh  tender,  watery,  sweet, 
but  little  flavor.  Often  ripens  here  in  open  culture.  The 
vines  are  protected  by  covering  with  earth  in  the  fall.  Sept. 
1,  in  Middle  States;  last  of  Sept.  here. 

11.  Black  Cluster.  Bunches  small;  berries  medial; 
roundish ;  black ;  very  sweet  and  pleasant.  It  is  hardy, 
and  flourishes  well  in  the  Middle  and  Western  States,  where 
it  ripens  in  the  latter  part  of  Sept. 

12.  Early  WmTE  Muscat.  Buist  represents  this  as  very 
early,  having  well  formed  bunches,  and  berries  round;  yel- 
lowish-white ;  flesh  very  rich,  juicy,  spicy,  and  high-flavored . 
A  great  bearer.  ,  Large  bunches  weigh  1^  lbs. 

The    Native   Grape,  (^Vitis.) 

This  grape  abounds  in  most  all  parts  of  the  country 
Some  choice  kinds,  or  seedlings  from  native  kinds,  are  the 
best  we  have  for  open  culture.  Among  those  well  known, 
the  Isabella  and  Catawba  rank  the  highest.  They  are  both 
tolerably  hardy,  even  in  the  North.  As  the  former  is  2  or  3 
weeks  the  earliest,  it  bears  extension  further  North,  some- 
times ripening  in  Maine  and  N.  Hampshire  ;  but  from  lateness 
and  other  causes  it  does  not  succeed  well  half  the  time  in 
this  climate.  These  two  kinds  are  fine  for  the  Middle  and 
Western  States.  In  the  Eastern  section  the  Isabella  is  pre- 
ferred, and  in  the  West  the  Catawba.  Dr.  Underbill,  a  dis- 
tinguished and  successful  \'ine-grower,  at  Croton  Point,  oji 
the  Hudson  river,  has  a  vineyard  of  20  acres,  nearly  all  Isa- 
bellas,  the  rest  Catawba.  We  have  had  grapes  from  his 
\'ineyard  of  great  excellence.  H.  W.  S.  Cleveland,  Esq.,  of 
Burlington,  N.  J.,  is  going  into  the  extensive  culture  of  the 
Isabella.  Buist  says  that  he  has  given  Isabella  and  Ham- 
burgh grapes  to  his  friends,  and  they  have  preferred  the 
former.  We  suppose  both  were  raised  under  glass.  In  the 
West  the  Catawba  is  considered  far  preferable,  being  better 
for  the  table,  far  better  for  wines,  and  requiring  no  sugar ; 
and  it  is  less  liable  to  rot.  Both  of  these  are  Uable  to  rot 
at  the  South ;  but  when  they  mature  they  are  ver}'  fine. 
When  both  are  well  ripened,  the  Catawba  is  of  the  finest 


THE    GRAPE. 


253 


flavor,  being  more  vinous,  but  not  quite  so  sweet  as  the  Isa- 
bella. 

Some  are  making  experiments  on  seedling  grapes,  and  we 
shall  have  something  excellent  and  hardy  by  and  by,  even 
for  the  North.  We  have  a  collection  of  40  or  50  vines,  on 
trial,  from  various  sections,  all  recommended  as  good,  and 
some  we  know  to  be  excellent,  but  we  have  not  fully  tested 
them.  And  we  have  raised,  for  experiment,  4  or  500  seedlings 
from  20  or  30  different  kinds.  From  all  these,  and  future 
seedlings  and  collections,  we  hope  to  get  a  few  excellent 
kinds,  sufficient  for  a  good  assortment,  adapted  to  north- 
ern regions. 

1.  Isabella.  Bunches  large,  rather 
compact,  shouldered.  Berries  large  j  oval ; 
purplish  black,  with  blue  bloom ;  skin 
thick ;  flesh  tender,  with  little  pulp,  juicy, 
sweet,  and  rich,  with  slight  musky  and  aro- 
matic flavor.  Ripens  in  N.  England  the 
last  of  Sept.,  and  in  Oct.  In  the  Middle 
and  Western  States  in  Sept.,  and  first  of 
Oct.  In  this  section  it  is  the  best  grape 
well  known,  yet  it  fails  more  than  half 
the  time,  and  is  always  too  late.  It  sel- 
dom ripens  in  Me.,  N.  H.,  and  Vt.  It  is 
tolerably  hardy,  very  vigorous,  and  a  great 
bearer,  sometimes  yielding  10  bushels  to  a  vine.  Native 
of  S.  Carolina. 

2.  Catawba.  Bunches  medial ;  loose  ; 
shouldered ;  berries  large ;  roundish  or 
slightly  oval ;  reddish-purple  ;  with  a  pur- 
ple bloom ;  thick  skin  ;  flesh  a  Uttle  pulpy, 
but  juicy,  sweet,  with  a  rich,  musky,  aro- 
matic flavor.  Kipens  two  weeks  later 
than  Isabella.  The  finest  of  all  grapes  for 
the  table,  and  for  wine  in  most  parts  of  the 
Middle  Region  of  the  U.  S.,  particularly 
in  the  West,  where  it  is  cultivated  very  extensively.  It  is 
used  almost  exclusively  in  Ohio,  for  wine.  The  Catawba 
is  tolerably  hardy,  very  vigorous  and  productive.  Native 
ctf  Virginia,  near  the  Catawba  nver. 

3.  Diana.  Fruit  in  bunch  and  berry  less  than  its  parent, 
the  Catawba,  and  with  less  color.  Berries  round ;  juicy, 
rich,  sweet,  with  musky  aroma.     Ripens  a  week  before  the 

22 


Isabella. 


Catawba. 


254  AMERICAN    FRUIT    BOOK. 

Isabella.  Hardy,  vigorous,  and  productive.  We  have  piop- 
agated  it  rapidly  by  layers  and  cuttings.  It  is  fine  fruit,  one 
of  the  very  best  for  out-door  culture  in  the  North.  Raised 
by  Mrs.  Diana  Crehore,  Milton,  Ms. 

4.  Ai-£xander's,  Cape,  Schuylkill  Muscadelh  Bunche.s 
compact ;  berries  medial ;  oval ;  skin  thick,  black :  flesh 
firm,  pulpy,  juicy,  sweet,  musky.  Late.  Dr.  Flagg  says  it 
is  next  to  the  CataM'ba  for  ^^dne. 

0.  Siiurtleff's  Seedling.  Bunches  large  ;  berries  medial  -. 
oval;  skin  thick,  hlac;  flesh  of  a  sweet,  rich  flavor.  Eipe 
early  in  Sept.  Raised  by  Dr.  S.  A.  Shurtleif,  Brookline, 
Ms.,  from  foreign  seed.     Not  yet  fairly  tested. 

6.  Norton's  Seedling,  Norton's  Virginia.  Bunches  long, 
compact ;  berries  small ;  round  ;  skin  thin,  dark  purple : 
flesh  pulpy,  with  rather  harsh  flavor.  In  the  I\Iiddle  Region 
of  our  country  it  is  denounced  as  no  better  than  wild  grapes 
for  the  table.  Weller  says  it  is  one  of  the  finest,  in  all  respects, 
for  the  table  and  for  wine.  By  Dr.  S.  Norton,  Richmond,  Va. 

7.  Winnie.  Resembles  the  Isabella. 
Sut  the  berries  are  round,  and  have  a  little 
:-ess  of  the  musky  flavor  than  Isabella. 
Wm.  B.  Kingsbury,  Esq.,  a  very  skilful 
fruit-gi'ower,  of  Roxbury,  ]Ms.,  has  a  very 
flourishing  and  productive  Winnie  grape, 
grafted  into  a  wild  vine.     Origin,  Albany, 

-supposed.     This  is  not  the  Winnie  or  Alex- 
ander of  Downing.  Winnie 

8.  Halifax  Seedling.     Weller  has   this 

grape  from  Weller's  Halifax,  which  promises  to  be  inferior 
to  none,  in  every  respect,  for  that  climate.  Fntit  like  the 
Catawba,  but  sweeter,  and  the  same  size. 

9.  White  Scuppernong,  American  Muscadine.  Btmches 
quite  small ;  berries  large  ;  round  ;  greenish -white ;  fle.sh 
sweet,  muslcy  flavor.  It  is  a  common  wild  vine  ol  the 
South.  Weller  says  it  is  the  best  grape  for  the  South,  is  ex 
cellent  for  the  table  and  for  wine.  IMr.  J.  Noyes,  of  Natch- 
ez, says  it  does  well  there.  It  cannot  be  propagated  by  cut- 
tings, but  by  layers.  The  Black  Scuppernong  is  about  the 
same  as  the  White. 

10.  Clinton.  Bunches  medial ;  berries  roundish ;  black  ; 
flesh  sweet,  and  rather  harsh  flavor.  Though  inferior  to 
Isabella,  it  is  vahiod  in  the  North  from  its  being  more  hardy 
and  earlier.     Origi.i,  Clinton,  N.  Y 


THE    GRAPE.  255 

11.  Elsinburgh.  Bunches  large;  berries  small ;  round; 
black  ;  tender,  and  s-v\-eet.  A  good  table  grape.  A  moderate 
bearer.     Hardy.     Much  cultivated  in  Burlington,  N.  J. 

12.  Missouri.  Bunches  medial ;  berries  small ;  round  ; 
blackish ;  flesh  tender,  very  sweet.  Long^vorth  says  it 
makes  a  fine  wine,  resembling  Madeira,  but  it  is  less  pro 
ductive  than  Catawba. 

13.  Lenoir,  Herbemont,  Herbemoufs  Madeira.  Bunch- 
es large  ;  berries  small ;  round ;  pui'ple  ;  flesh  sweet,  excel- 
lent. Weller  says  it  often  rots  in  the  South.  Longworth 
says  it  is  a  fine  table  grape,  and  makes  excellent  wine,  but 
it  rots.  Some  think  Lenoir  and  Herbemont  are  two  kinds, 
alike  in  fruit,  but  slightly  difierent  in  wood. 

14.  Seedling  Schuylkill  Muscadell.  Bunches  and  ber- 
ries small;  round;  dark  purple;  tender,  sweet,  pleasant  flavor. 
Free  from  musk,  acidity,  or  astringency.     Last  of  Aug. 

15.  Om.0,  Longworth'' s  Ohio.  Bunches  large  ;  berries  small; 
excellent.  Ripens  with  the  Isabella.  Too  tender  for  the 
North.  The  Ohio  Fruit  Convention  says,  of  no  value  except 
to  the  amateur.     Weller  says  it  is  of  no  peculiar  excellence. 

16.  Bland,  Bland's  Virginia.  Bunches  long  and  loose ; 
berries  small ;  round ;  pale-red ;  flesh  pleasant ;  late,  and 
too  tender  for  the  North  or  Northern  Regions  of  the  Middle 
States.  LongAvorth  says,  a  fine  table  grape,  but  a  bad  bear 
er,  and  does  not  ripen  well. 

17.  LiMiNGTON  White.  Large  bunch  and  berry  ;  good 
quaUty  ;  hardy  for  the  North.     But  little  known. 

We  have  fine  grapes  from  Col.  L.  Chase,  Cornish,  N.  H., 
and  have  raised  seedlings  from  them.  Our  vines  do  not 
bear  yet,  but  we  have  had  the  fruit  from  our  worthy  friend, 
(whose  laudable  example  we  commend ;)  some  kinds  are 
excellent  and  early.  We  are  now  brief  on  these,  and  we 
omit  some  other  promising  kinds,  as  they  are  for  trial  and 
comparison.  We  hope  to  malce  a  report,  by  and  by,  thai 
will  gladden  the  hearts  of  northern  cultivators. 

Strawberry,  bunch  and  berry  small ;  pleasant,  sub-acid 
flavor.  Coon,  the  same,  only  sweet.  Nizola,  medial  lunch 
and  berry;  vinous  and  excellent.  All  these  last  of  Aug. 
and  Sept,  Early  Isabella,  large  bunch  and  berry,  more 
sprightly,  less  sweet,  and  earlier  than  Isabella.  Seedling 
Mzo/fl,  medial  bunch  and  berry  ;  pleasant  sub-acid.  Sept 
1.  Beaverdam,  large  bunch  and  berry  ;  very  musky  and 
pungent ;  ripens  with  Isabella.  This  and  Seedling  Nizola 
good  for  wine. 


256  AMERICAN    FRUIT   BOOK. 

THE  QUINCE,  {Cydonia  vidgans.) 

The  Quince  is  a  native  of  Europe. 
It  is  a  small  tree  or  shrub,  usually  8 
to  10  feet  high,  with  crooked  stems, 
and  rambling  branches.  The  leaves 
green  above,  whitish  underneath ;  flow- 
ers large,  pink  and  Avhite ;  the  fruit, 
which  is .  on  the  shoots  of  the  same 
year's  growth,  is  large,  orange  color, 
austere  in  its  raw  state,  with  a  peculiar, 
pleasant,  high  fragrance.  When  loaded 
with  ripe  fruit  the  quince  tree  is  highly  ornamental. 

Uses.  This  is  one  of  the  very  best  fruits  for  preserves, 
marmalade,  sauces,  syrups,  jellies,  &c.,  either  alone  or  wim 
other  fruits,  to  which  it  imparts  its  fine  flavor.  For  this  pur- 
pose it  is  used  in  tarts,  pies,  pastry,  and  sauces.  The  liquid, 
after  washing  the  fruit  with  water,  and  standing  twenty-four 
hours,  makes  a  good  wine  with  sugar.  Medicinally,  the 
quince  is  cooling  and  strengthening.  The  juice  is  good 
against  nausea.  The  ripe  fruit,  eaten  raw,  is  said  to  be  good 
for  spitting  of  blood,  also  for  SM'ollen  spleen,  the  dropsy,  and 
difficulty  of  breathing.  The  stock  is  highly  vahiable  for 
dwarf  pears.  The  Portugal  is  said  to  be  best  for  this  pur- 
pose, but  the  Apple  quince  is  equally  thrifty. 

Soil,  Cultuke,  Pkopagation,  Training.  &c.  The  quince 
will  flourish  in  soil  varA'ing  irora  clayey  loam,  or  moist,  cool 
situations  near  streams  and  ponds,  to  dry,  gravelly  ridges. 
We  have  seen  the  finest  crops  on  rather  dry,  gravelly  hills. 
It  is  a  false  notion  that  the  quince  must  be  on  wet  land. 
The  intermediate  space  between  wet  and  dry  land,  bordering 
streams  and  ponds,  is  very  favorable,  but  it  does  equally  well 
on  good  high  land  tillage.  In  the  North,  a  warm  soil  and 
location  are  necessary  to  ripen  the  Pear  and  Portugal  varie- 
ties. Manure  -well,  using  the  same  dressing  as  for  other  fruit 
trees,  and  give  deep  and  thorough  culture,  allo\xang  no  weeds 
or  grass  around  them.  Set  the  trees  8  or  10  feet  apart,  or 
nearer  for  dwarfs,  and  shorten  in,  as  in  pruning  peaches. 

In  most  cases,  quinces  will  produce  the  same  from  seed, 
but  they  are  inclined  to  sport  a  little  ;  hence  a  multiplicity  of 
forms,  varj'ing  from  the  apple  to  the  pear.  Raise  from  the 
seed  in  the  same  way  as  apples  and  pears.  They  may  be 
very  easily  propagated  by  layers  or  cuttings,  also  by  grafting 


THE    QUINCE. 


257 


and  budding.  Trained  as  a  tree,  the  quince  is  the  neatest 
and  most  convenient  in  tillage  ;  but  the  bush  form  is  the 
most  natural,  and  when  trained  in.  this  way,  if  a  branch  be 
destroyed  by  the  borer,  another  will  succeed  in  its  place.  In 
the  bush  mode,  trimming  is  often  necessary,  else  the  fruit  will 
be  inferior  to  that  from  the  tree  form. 

The  Middle  and  Western  States  seem  to  be  the  peculiar 
home  of  the  quince,  but  it  flourishes  well  in  this  State ;  and 
in  warm  soil  and  situations,  the  Apple  quince  may  be  coctend- 
ed  to  the  northern  part  of  N.  England,  and  in  Upper  Can- 
ada. The  borer  (page  88)  is  very  destructive  to  the  quince, 
but  less  so  on  moist  land. 

Varieties.  Some  think  there  is  only  one  kind,  with  mod- 
ifications ;  others  say  that  there  are  a  great  many  ;  both  are 
in  the  extreme.    There  are  four  kinds  only,  used  for  cooking. 


258 


AMEE'-ICAN    FRUIT    BOOK. 


2.  Pear  or  Pear-shaped,  Oblong, 

Pyriform.    Medial ;  oblong,  tapering 

to  the  stem,  much  like  a  common  pear ; 

golden-yellow,  or   greenish ;    flesh  firm, 

tough,  dry,  astringent,  of  a  fine  aromatic 

flavor   and   fragrance,   highly   valuable  for 

cooking.      Leaves    oblong-ovate.      Moderate 

bearer.    Oct. 

y 


3.  Portugal.     Large ;    oblong,    largest 
in  the  middle ;  yellow ;   the  flesh  rather 
tender  and  not  highly  fragrant,  resem- 
bling the  Apple  rather  than  the  Pear- 
quince  in  these  respects.     The  leaf 
long  and  broad.    A  shy  bearer. 


THE    APRICOT.  259 

4.  Musk.  Small,  or  half  the  size  of  the  other  kinds  ; 
roundish  ;  highly  scented.  But  little  cultivated.  Too  small 
for  market. 

Ornamental  Varieties.  Chinese  (Pijrus  swensis)  is  a 
pretty  shrub,  of  upright  growth,  oval,  shining  leaves,  and 
pink  flowers.  Fruit  beautiful ;  large  ;  long-oval ;  smooth  ; 
greenish  yellow ;  flesh  firm,  dry ;  makes  a  beautiful  pink- 
colored  preserve.  Ripens  late.  Jajjan  (Pyrus  Jciponicn)  is 
a  low  shrub,  with  small,  dark  leaves,  bright  scarlet  flowers. 
Fruit  dark  green,  hard,  unpleasant,  and  useless.  Blu^h 
Japan  has  white  flowers  with  a  blush ;  otherwise  similar  to 
the  latter. 

THE    APRICOT;  (Prwius  Armenia.) 

The  Apricot,  with  its  early  white  blossoms,  glossy  foUage, 
and  yellow  ruddy  fruit,  is  very  ornamental  as  well  as  useful. 
The  fruit  resembles  a  peach  externally;  the  stone  is  like  that 
of  a  plum,  and  the  flesh  of  some  kinds  seems  to  be  interme- 
diate  between  these  two  fruits.  It  is  usually  dryer  than  the 
peach,  but  Brown's  Early,  Newhall's  Early,  and  some  others, 
are  juicy,  and  in  quality  are  equal  to  an  excellent  peach. 
The  Apricot  is  important  from  its  earliness,  coming  in  be 
tween  the  main  crop  of  cherries  and  early  apples,  pears, 
peaches,  and  plums.  The  tree  is  small  and  spreading,  rr 
sembling  a  plum  tree,  tolerably  hardy,  but,  as  it  blossoms 
earlier  than  other  fruit  trees,  it  is  more  liable  to  injury  from 
frost.  It  flourishes  best  in  the  Middle  States.  N.  England 
is  too  far  north  for  raising  it  to  much  extent.  Some  hardy 
kinds,  and  natives  of  New  England,  do  pretty  well  in  shel- 
tered locations.     Generally,  it  is  very  uncertain. 

Uses.  The  apricot  is  excellent  for  the  dessert,  and,  in 
moderation,  very  wholesome.  It  is  also  fine  for  preserves, 
pastries,  marmalade,  jellies,  syrups,  and  for  drying. 

Propagation.  It  is  more  productive  on  the  plum,  as  this 
fits  it  for  strong  moist  soils,  where  it  blossoms  later,  and  is 
less  exposed  to  the  curculio.  It  is  more  liable  to  fail  on  the 
peach.  From  valuable  natural  trees  good  kinds  may  gener- 
ally be  raised  from  seed,  that  will  be  good  and  more  hardy 
and  durable.  We  have  on  trial  the  Golden,  said  to  be  first 
rate,  and  it  produces  its  like  from  seed.  Kirtland  whip  grafts, 
early  in  spring,  on  wild  plum  stocks,  with  excellent  success 
He  sets  the  scion  with  one  bud  above  the  ground. 


260  AMERICAN    FRUIT    BOOK. 

Soil,  Location,  and  Culture.  The  best  soil  is  a  deep,, 
rich,  moist  loam.  It  does  best  trained  as  espaliers.  When 
very  luxuriant,  shorten  in,  as  with  the  peach,  for,  like  this, 
it  produces  its  fruit  on  the  last  year's  shoots.  In  the  North, 
it  succeeds  best  in  cities,  towns,  and  villages,  which  afford 
some  protection.  Cultivate  and  manure  as  for  the  peach  and 
plum. 

Varieties.  Brown's  Early  and  Newhall's  Early  are  su- 
perior, but  have  not  been  well  tested.  Moorpark  is  very 
good  and  hardy,  and  most  cultivated  here,  and  that  is  but 
very  little.  Dubois  is  hardy  and  productive,  but  inferior  in 
quality.  Large  Early  and  Peach  are  excellent ;  Hemskirke 
new,  but  very  promising.  For  the  North,  Dubois,  Roman, 
Moorpark,  and  others  for  trial. 

1.  Brown's  Early.  Very  large ;  short-oval  ;  yellov.', 
bright  red  cheek;  flesh  yellow,  melting,  juicy,  rich,  luscious 
flavor,  and  high  perfume.  We  describe  from  memory.  This 
is  the  largest,  best,  and  one  of  the  earliest  of  apricots.  A 
very  great  grower,  and  promises  to  be  productive.  It  is  in 
Chelsea,  Ms.,  and  as  we  can  find  nothing  like  it  in  books  or 
catalogues,  we  think  it  is  original.     20  to  30  July. 

2.  Newhall's  Early.  Medial ;  short-oval ;  bright  orange : 
deep  red  cheek ;  tender,  melting,  juicy,  of  rich,  dehcious 
flavor.  First  rate.  Clingstone.  July  25  to  Aug.  5.  By 
Paul  Newhall,  Lynn,  Ms. 

3.  MoQRPARK.  Large  ;  roundish-oval  ;  yellow,  ruddy 
cheek ;  flesh  bright  orange,  melting,  juicy,  of  a  rich  flavor. 
Freestone.  A  small  perforation  through  the  stone.  1  to  15 
Aug.  Origin,  England.  Slow  growth  ;  enormous  bearer. 
Needs  a  strong,  deep,  rich  soil,  and  sheltered  location  in 
this  climate. 

4.  Dubois's  Early  Golden.  Small;  roundish -oval ;  pale 
orange  ;  moderately  juicy  and  sweet,  good  flavor.  Free- 
stone. 10  days  earlier  than  Moorpark.  Very  productive, 
and  generallv  free  from  curculio.  Fruit  of  original  tree  sold 
in  New  York,  in  1846,  for  $90.  By  Mr.  C.  Dubois,  Fishkill 
Landing,  N.  Y.  From  Horticulturist.  We  have  this  grow- 
ing, and  it  seems  hardy. 

5.  Large  Early.  Medial;  roundish-ovate,  deep  suture; 
orange,  bright  red  in  the  sun  ;  rich,  juicy,  and  excelJent. 
Freestone.     Last  of  July.    Productive. 

6.  Hemskirke.  Large  medial ;  roundish  :  bright^  orange, 
red  in  the  sim  ;  tender,  juicy,  rich  flavor.    First  rate.    Stone 


THE    STRAWBERRY.  261 

small.    Aug.  1.    Vigorous;  great  bearer.     Origin.  England. 
But  little  known  in  this  country. 

7.  Peach.  Very  large  ;  roundish,  with  compressed  sides  ; 
distinct  suture ;  yellow,  with  deep  orange  and  dark  brown 
in  the  sun ;  flesh  deep  yellow,  juicy,  rich,  witli  a  high,  de 
licious  flavor.  Perforation  in  the  stone.  Aug.  1.  Origin, 
France.     A  very  large,  handsome,  and  excellent  variety. 

8.  Breda.  Small;  roundish;  deep  orange,  blush  spots  in 
the  sun ;  juicy,  of  a  rich,  pleasant,  vinous  flavor.  Fine  for 
preserves.  Freestone.  Former  part  of  Aug.  Vigorous  and 
productive.     Origin,  Africa. 

9.  Roman.  IMedial ;  oblong ;  pale  yellow,  rarely  red  dots  ; 
flesh  rather  dry.    Hardy  for  the  North.    Aug.  1. 

THE  STRAWBERRY,  (Fragaria.) 

The  Strawberry  is  peculiar  to  the  temperate  regions  of  the 
old  and  new  world.  In  many  parts  of  this  country  it  grows 
wild  on  new  lands,  furnishing  large  crops  of  the  finest  fruit. 
It  is  much  cultivated  near  markets,  and  though  the  culture 
is  greatly  extending,  the  demand  keeps  up  the  price.  Cin- 
cinnati is  the  greatest  strawberry  market  in  the  world.  The 
quantity  in  1847  was  6000  bushels.  One  grower,  in  1846, 
picked  128  bushels  daily  during  the  height.  In  this  vicinity 
some  make  it  their  chief  business,  and  cultivate  several 
acres. 

It  is  usually  a  good  crop,  sometimes  highly  profitable, 
yielding  ^800  to  the  acre,  but  on  an  average  $300  to  8400. 
Mr.  J.  0.  Wellington,  West  Cambridge,  raised  3000  quart 
boxes  on  three  quarters  of  an  acre,  and  sold  them  at  37^ 
cents  per  box.  Mr.  Job  Sumner,  of  Roxbury,  raised,  of 
Early  Virginia,  at  the  rate  of  $1600  worth  to  the  acre,  at  25 
cents  per  box. 

Uses.  It  is  one  of  the  most  delicious  and  wholesome,  and 
the  earliest  of  all  fruits.  It  is  excellent  for  the  dessert.  It 
makes  a  fine  jam  and  jelly  ;  and  it  is  used  for  ices,  preserves, 
and  various  condiments.  With  the  juice  and  sugar  we  have 
made  the  finest  of  wine,  excellent  for  invalids.  The  juice 
makes  a  cooling  and  refreshing  drink. 

Soil  and  Manure.  The  strawberry  flourishes  well  on  any 
good  tillage,  from  rather  moist  to  tolerably  dry.  Heavy  lands 
are  hard  to  work,  and  on  very  dry  soil,  a  drought  may  cause 
a  failure.     Prefer  a  deep,  friable  loam.     As  there  is  much 


262  AMERICAN    FRUIT    BOOK. 

labor  and  great  produce  on  a  small  space,  it  is  good  economy 
to  use  the  best  soil,  and  put  it  in  the  finest  condition.  Com- 
mon stable  manure  is  good.  Use  also,  if  convenient,  wood 
ashes,  bone  manure,  plaster,  salt,  lime,  &;c.  Ashes  and  bone 
manure  are  cheaper  than  all  stable  manure  on  dry  lands. 

Propagation.  Where  there  is  a  fine  fertile  soil  around 
plants,  they  propagate  themselves  very  rapidly,  by  runners 
that  take  root,  and  send  up  new  plants.  In  this  way,  a  few 
plants,  set  in  spring,  will  soon  cover  the  ground.  The  Red 
and  White  Bush  Alpine  have  no  runners,  and  are  propagated 
by  dividing  the  roots. 

Culture.  Prepare  the  land  by  liberal  manuring,  deep 
ploughing,  and  thorough  pulverization ;  and  in  the  spring, 
as  soon  as  the  plants  start,  that  strong  ones  may  be  selected, 
set  out  rows  4  feet  apart,  then  the  cultivator  may  be  run 
between  them,  and  save  much  labor.  If  the  plants  are  set 
early,  and  the  land  is  in  good  tilth,  and  rather  moist,  set 
Early  Virginia  and  other  vigorous  growers,  10  to  12  inches 
apart  in  the  row  ;  and  Hovey's  Seedling  and  other  moderate 
growers  7,  8,  or  9  inches,  and  the  vines  will  run  and  cover 
the  land,  excepting  a  narrow  path  between  the  rows.  If  cir- 
cumstances are  unfavorable,  set  closer,  or  every  4  feet  set 
2  rows  IS  inches  apart. 

Some  set  in  August  and  the  first  of  Septemiber ;  it  is 
often  convenient  after  taking  off"  early  crops  ;  and  if  it  be 
wet,  this  season  answers  well ;  but  if  it  be  dry,  only  a  few 
new  plants  will  be  produced.  The  surer  way  is  to  set  2 
rows  as  named  above,  or  3  rows  a  foot  apart,  to  every 
4  feet,  and  set  the  plants  a  little  nearer  in  the  row  than 
above  ;.  then,  if  they  do  not  form  many  new  plants,  there  will 
be  old  ones  enough  for  a  good  crop. 

The  first  season,  keep  the  land  well  cultivated,  and  free 
from  weeds,  stirring  the  soil  often.  The  next  spring,  thin 
the  plants  when  too  thick,  destroy  all  weeds,  and  stir  the 
soil,  but  not  after  the  plants  blossom.  After  hoeing,  and 
before  the  plants  have  grown  much,  spread  among  them 
straw,  sea-weed,  pine  skives  or  leaves,  or  other  litter,  to  keep 
the  berries  free  from  grit  and  the  land  loose  and  moist.  This 
will  decay  and  form  manure.     A  full  crop  may  be  expected. 

Soon  after  the  crop  is  off",  apply  compost  manure,  then 
harrow  until  one  third  or  one  half  the  plants  are  torn  up,  it 
they  are  very  thick.  With  a  pronged  hoe  mix  the  manure 
with  the  soil,  if  not  done  sufficiently  with  the  harrow.    Some 


THE    STRAWBERRY.  263 

omit  applying  manure  till  fall  or  spring,  and  work  it  into 
the  soil  in  the  spring.  This  is  like  the  peasant  who  crammed 
his  turkey  in  order  to  fat  it,  and  had  just  completed  the  oper- 
ation as  his  guests  arrived  who  were  to  feast  upon  it.  To 
get  a  good  crop,  manure  and  cultivate  well  the  previous  year, 
after  the  crop  is  off ;  then  the  plants  will  be  strong  and  pro- 
ductive.  The  second  spring,  thin  the  plants  if  too  thick,  and 
apply  litter,  as  before. 

After  the  second  crop  is  off,  plough  in  the  vnnes,  and  set 
cabbages,  or  sow  turnips,  or  other  late  crops.  In  this  way, 
3  crops  are  obtained  from  the  land  in  3  years.  After  2 
crops  of  strawberries,  the  plants  become  too  thick,  and  the 
land  may  be  full  of  weeds  and  need  renovation.  Yet,  by 
care  in  thinning,  manuring,  and  thorough  culture,  beds 
have  been  continued  good  4  or  5  years.  The  harrow  may 
be  used  to  aid  in  this  improvement.  Some  mow  their  plants 
in  August,  when  it  is  not  very  dry ;  others  burn  them  over. 
They  flourish  well  and  produce  large  berries  when  partially 
shaded,  but  they  are  not  so  sweet. 

Constant  Culture  on  the  same  Land.  Plant  and  man- 
age as  usual  until  the  first  crop  is  off;  then,  or  in  a  short 
lime,  turn  under  deeply  all  the  plants,  excepting  a  strip 
about  8  or  10  inches  wide,  between  the  paths,  manuring  the 
land  well,  and  making  it  fine  and  mellow.  The  plants  on 
this  strip  will  send  out  runners,  and  cover  the  land  with 
plants.  In  the  fall  or  spring,  turn  in  the  narrow  strip,  and 
use  it  for  a  path,  taking  up  a  little  of  the  soil  and  spreading 
it  over  the  plants.  This  will  protect  the  plants,  both  by  the 
soil  and  by  the  depression,  allowing  the  water  to  drain  off. 
If  it  be  dry  in  fall,  and  plenty  of  plants  are  not  established, 
let  the  strips  of  old  plants  remain,  and  use  the  same  paths 
again. 

In  this  mode,  bury  some  manure  with  the  plants,  and  apply 
compost,  ashes,  bone,  or  other  mineral  manures,  on  the  sur- 
face, after  turning  in  the  plants,  and  work  them  into  the 
surface  soil.  Some  leave  the  paths  nearly  as  wide  as  the 
beds,  which  gives  alternate  culture  and  rest  to  the  land.  By 
this  mode,  the  land  will  bear  a  succession  of  crops,  as  the 
principal  production,  the  plants,  is  turned  in  for  manure. 

Condition  of  the  Flowers.  In  its  wild  state,  the  straw- 
berry has  perfect  flowers,  like  the  apple,  pear,  k,c.  (Page 
75.)  But  owing  to  high  culture  and  new  seedlings,  many 
varieties  now  vary  from   this  primeval  form.     Some  are 


264  AMERICAN    FRUIT    BOOK. 

mostly  staminate,  and  will  in  no  case  produce  large  crops ; 
others  are  pistillate,  and  alone  will  yield  but  little,  and  that 
imperfect,  fruit ;  but  with  a  perfect  or  staminate  kind  to  fer- 
tilize them,  they  will  yield  larger  crops  than  can  be  obtained 
even  from  perfect  kinds. 

Strawberry  Blossoms. 


Iferfecl.  Staminate.  Pistillate. 

In  the  left  figure,  the  centre  (a)  is  a  little  cone  similar  to  a 
small  green  strawberry,  and  is  composed  of  pistils,  and  the 
little  stems  around  it  (b)  represent  the  stamens,  with  anthers 
at  top,  which  contain  the  fertilizing  dust.  In  the  middle 
figure,  the  centre  is  small,  as  the  pistils  are  imperfect,  while 
the  stamens  are  fully  developed.  In  the  right  figure,  the 
pistils  or  centre  organs  are  full  and  large,  and  no  stamens 
are  perceptible.  The  flower-leaves  or  petals  are  smaller  than 
in  the  other  conditions. 

The  strawberry  is  not  wholly  staminate  or  pistillate,  like 
those  plants  that  were  originally  and  are  invariably  only  one 
or  the  other ;  but  the  staminate  kinds  have  rudiments  of  pis- 
tils, and  the  pistillate  kinds  have  stamens  imperfectly  devel- 
oped. Hence  partial  crops  on  such.  Cultivators  are  aware  that 
plants  produce  their  fruit  on  pistillate  flowers,  (page  75,)  and 
that  the  pollen  of  the  staminate  is  necessary  to  fertilize  them. 

To  Longu^orth  belongs  the  honor  of  first  publishing  to  the 
world  this  anomalous  condition  of  the  strawberry,  and  the 
mode  of  turning  it  to  good  account ;  and  his  system  is  now 
almost  universally  adopted.  There  will  be  living  monu- 
ments to  his  memory,  while  the  rains  fall,  the  sun  shine^, 
and  science  equally  genial  beams  on  the  human  mind. 

Culture  of  Pistillate  Plants.  Some  set  every  third 
row  or  bed  of  4  feet  wide  with  staminate  or  perfect  kinds 
Others  think  every  fourth  or  fifth  is  sufficient,  but  this  is  no- 
well  settled.  To  prevent  mixing,  do  not  allow  them  to  cross 
the  path.     If  it  is  not  intended  to  keep  the  kinds  separate. 


THE    STRAWBERRY.  265 

set  both  kinds  in  the  same  row,  putting  a  staminate  every  five 

or  six  feet,  and  place  them  thus  j  (s,  staminate  ;  p,  pistillate  j) 

spppppspppppsppppps 

p  p  p  s  p  p  p  p  p  s  p  p  p  p  p  s  p  p  p 

Great  success  attends  this  system,  and  it  is  no  longer  a 
problem,  but  an  established  fact. 

These  two  kinds  should  blossom  about  the  same  time ;  and 
we  would  suggest  whether  the  complaint,  that  Hovey's  is 
small  in  the  last  berries,  is  not  owing,  in  part,  to  imperfect 
fertilization,  from  using  staminate  kinds  with  it  that  blossom 
earlier,  as  is  usually  the  case. 

Longworth  says,  that  he  has  never  seen  a  pistillate  plant 
that,  by  itself,  would  produce  any  perfect  fruit;  that  stami- 
nate plants,  when  partially  productive,  generally  produce  the 
sweetest  and  finest  fruit ;  that  the  plant,  be  it  staminate  or 
pistillate,  never  changes  its  character  by  running,  but  pre- 
serves its  primeval  character.  On  this  last  point,  some 
writers  express  a  different  opinion. 

Varieties.  As  the  season  of  strawberries  is  short,  a  few 
kinds  are  sufiicient.  Until  recently,  the  Early  Virginia,  and 
Wood,  for  a  later  succession,  were  nearly  all  that  were  cul- 
tivated in  N.  England.  Recently,  Hovey's-  Seedling  is 
much  cultivated  as  a  later  crop,  and  Early  Virginia  is  used 
to  fertilize  it,  and  for  an  early  crop  also.  The  Wood  is 
nearly  abandoned.  Experiments  have  been  made  on  many 
others,  none  of  which  are  much  cultivated.  A  number  ol 
new  seedlings  are  now  on  trial. 

Around  Cincinnati,  the  Hudson  has  been  cultivated  the 
most,  next  the  Neck  Pine,  the  Early  Virginia  a  little,  and  the 
Duke  of  Kent  in  a  small  way,  as  the  earliest.  Willey  is  pop- 
ular in  some  parts  of  the  West.  Iowa  is  used  to  fer- 
tilize the  Hudson  and  Neck  Pine.    Many  others  are  on  trial. 

1.  Early  VrRGimA,  Large  Early,  or 
Large  Early  Scarlet  probably.  Rath- 
er large ;  roundish-oblong,  varying 
to  conical  and  ovate  ;  bright  scarlet  ; 
very  juicy,  excellent  flavor,  blending 
saccharine  and  sub-acid.  June  12  to 
27.  This  is  the  best  of  all  early  straw- 
berries that  are  generally  known  in 
this  section,  being  very  vigorous, 
hardy,  and  a  great  bearer  Recent- 
ly, Hovey's  Seedling   is  cultivated 

23  Early  Virginia, 


266 


AMERICAN    FRUIT    BOOK. 


extensively  with  it,  for  a  later  succession.  We  think  it  is 
the  Large  Early,  for  nothing  excels  it  alone,  (page  261. ")  and 
with  a  pistillate,  it  serves  as  a  fertilizer  also.  Perfect.  Onr 
engraving  is  not  from  the  largest  size. 

2.  Hovey's  Seed- 
ling. Extremely 
large  ;  roundish- 
oval,  inclining  to 
conical ;  deep,shi n- 
ing  scarlet,  seeds 
slightly  imbedded ; 
flesh  firm,  with  a 
rich,  sprightly  fla- 
vor. June  20,  and 
into  July.  Decid- 
edly pistillate.  A 
prodigious  bearer, 
with  a  staminate. 
Hardy  and  vigo- 
rous. Easy  to  pick 
and  hull.  One  man 
picked,  hulled,  and 
arranged  100  quart 
boxes  in  a  day. 
The     best     straw-  Hovey's  Seedling. 

berry  generally  known  in  this  section.  Raised  in  1833  by 
Messrs.  Hovey,  of  Boston,  in  their  garden  at  Cambridge. 

3.  Duke  of  Kent.  Small ;  roundish-conical ;  scarlet ;  good. 
The  earUest  Irind.  and  valuable  for  this  only.   Flowers  perfect. 

4.  Boston  Pine.  Large  ;  roundish  ;  deep  red;  juicy,  of  'a 
sweet,  delicious  flavor.  A  few  days  later  than  Early  Virginia. 
Nearly  perfect.  Under  high  culture  and  vines  thin,  a  great 
bearer,  and  the  fruit  tine,  Lately  introduced,  and  cultivators 
give  vaneus  accounts  of  it.  Anew  seedling  by  Messrs.  Hovey. 

5.  Hudson.  Very  large  ;  flattish-conical ;  dark  red  ;  rath- 
er acid,  but  brisk  and  fine-flavored ;  ripens  in  the  middle 
■leason.  with  the  Neck  Pine.  Pistillate,  but  a  great  bearer 
with  a  staminate.  This  is  the  principal  kind  cultivated  about 
Cincinnati  and  Philadelphia  ;  in  the  former  place  more  than 
ill  others ;  being  hardy,  productive,  and  excellent.  This  is 
iiflerent  from  the  Hudson  of  Boston  and  New  York. 

6.  WiLLEY  is  nearly  the  same  as  the  Hudson.  Very  pro* 
luctive,  hardy.   Elliott  ranks  it  among  the  very  best. 


THE    STRAWBERRY. 


267 


7.  Hudson  Bay,  Hudson  of  Ts^ew  York  and  Boston,  Latt 
Scarlet.  Rather  large  ;  ovate,  necked  ;  dark  shining  red  ; 
flesh  firm,  of  a  brisk  acid  flavor.     Late. 

8.  Black  Prince,  Black  Imperial.  Large  ;  roundish-ovate  ; 
reddi.sh-purplish-black ;  flesh  firm,  of  a  high  and  excellent 
flavor.  Only  a  little  known  in  this  country  ;  productive,  vig- 
orous and  hardy.  It  requires  a  strong  soil,  and  a  stami- 
iiate  kind  with  it.  Ripens  with  Hovey's  SeedUng.  Decidedly 
pistillate.    Foreign.     Eaton  speaks  favorably  of  it. 

9.  Neck  Pine.  Large  ;  with  a  slender  neck  ;  pale,  bright, 
red ;  flesh  white,  deUcate,  rather  acid,  but  fine  flavor.  Ri- 
pens in  the  middle  season.  A  great  bearer,  with  a  staminate. 
At  Cincinnati,  the  next  in  importance  to  the  Hudson,  before 
Hovey's  was  introduced.     Pistillate. 

10.  Swainstone's  Seed- 
Lix\G.  Large  ;  ovate-conical ; 
light  glossy  scarlet  ;  flesh 
solid,  of  very  fine  flavor.  A 
vigorous  grower,  moderate 
bearer,  being  staminate.  Be- 
gins to  ripen  rather  early,  and 
matures  gradually.  Beauti- 
ful.    Foreign. 

11.  Jenney's  Seedling.  Ra- 
ther large  ;  varying  from  flat- 
tish-round  to  roundish-coni- 
cal ;  dark  red ;  flesh  firm,  and 
of  the  very  highest  flavor. 
A  good  grower  and  bearer. 
June  20  to  July  4. 

12.  Methven  Castle,  Meth- 
VEN  Scarlet,  Warren^ s  Seed-  Swainstone's  Seedling, 
lins,  Eton.    Very  large  ;  roundish  ;  dull  scarlet ;  flesh  coarse, 
soft,  inferior.    Ripe  rather  early.    Pistillate.    Few  blossoms. 
Poor  bearer.     Foreign. 

13.  Keene's  Seedling.  Very  large;  purplish  scarlet;  a 
rich,  high  flavor.  It  has  a  high  reputation  in  England,  but 
here  Hovey's  and  others  are  preferred.  Staminate,  inclin- 
ing to  perfect. 

14.  Ross's  PiKENix.  Very  large  ;  irregular  coxcomb- 
shaped :  dark,  purplish-red ;  good  flavor.  Generally  poor 
here.  Sometimes,  on  a  rich,  deep  loai»,  the  crop  is  large. 
Ripe  the  middle  season.     Staminate. 


268 


AJIERICAN    FRUIT    BOOK. 


15.  Iowa.  Large;  early;  staminate ;  and  valuable  only 
as  a  fertilizer,  and  thus  used  about  Cincinnati. 

16.  ALPI^^;  Bush  and  Running,  and  Wood,  are  too  small 
for  profit,  and  may  be  regarded  as  fancy  kinds.  They  last 
long,  and  are  of  fine  flavor.  As  the  Bush  Pine  does  not  run, 
it  is  used  for  bordering,  and  is  propagated  by  dividing  the 
roots.  The  Wood  is  late,  long  in  use,  of  fine  flavor,  much 
admired,  but  Hovey's  is  taking  its  place.     Perfect. 

17.  British  Quee:^.  Extremely  large  ;  roundish  ;  scarlet ; 
fine,  rich  flavor.  Rather  early.  But  little  knoT\Ti  here. 
Rather  tender.  A%  it  is  staminate,  it  will  not  bear  well  in 
this  country. 

18.  Stoddard's  Red  Alpine.  Some  cultivators  say  it  is 
the  Old  Alpine,  others  that  it  is  new  and  valuable. 

19.  Richardson's  Seedlings.  Mr.  J.  Richardson,  Cam- 
bridgeport,  Ms.,  has  recently  raised  three  seedlings,  promis- 
ing, but  not  well  tried,  nor  the  condition  of  flov^•ers  known. 
Richardson' s  Early  ripens  \\\\h.  Early  Virginia,  and  is  larger. 
Cambridge  resembles  Hovey's,  and  ripens  with  it.  Richard- 
son's Late  is  very  large  ;  flavor  fine.     June  20  to  July  10. 

20.  Burr's  New  Pine.  Large; 
short-conical ;  light  crimson  ; 
sweet,  rich,  highly  aromatic. 
Downing  says,  ''  One  of  the  3 
or  4  best  sorts."  Barry  says,  "  It 
has  no  superior."  Ripens  with 
Hovey's  Seedling.  Not  yet  test- 
ed in  this  region.  Hardy,  vi^:- 
orous,  and  productive.  Stami- 
nate. Originated  by  J.  Burr, 
Columbus,  0. 

21.  Mulberry.  Large  ; 
round ;  very  dark  red ;  juicy, 
of  a  finCj  high  flavor. 

22.  Prolific  Hautbois. 
Large  ;  conical ;  light  purple, 
blackish  in  the  sun ;  sweet,  rich,  rather  musky  flavor,  un- 
pleasant to  some.  Ripe  rather  early.  Nearly  perfect,  inclin- 
ing to  staminate.  Pretty  good  bearer.  This  is  a  distinct 
species,  and  will  not  mix  with  others. 

23.  Fay's  Seedling.  Very  large  ;  roundish-conical ;  deep 
red ;  juicy,  very  plefisant.  June  20  to  July  5.  New  and 
but  little  known.     By  Mr.  Isaac  Fay,  Cambridge. 


Burr's  New  Pine. 


THE    CURRANT.  269 

24.  Myatt's  Deptford  Pine.  Very  large  ;  wedge  form  ; 
bright  scarlet ;  flesh  firm,  with  excellem  flavor.  Ripens  the 
middle  season.     Staminale. 

25.  Profuse  Scarlet.  A  seedling  from  the  Large  Early 
Scarlet,  by  Wm.  R.  Prince,  and  it  resembles  the  parent ;  but 
being  pistillate,  it  is  a  greater  bearer.  Ripens  with  the  Black 
Prince. 

26.  Dundee.  Rather  large ;  roundish  ;  scarlet ;  rich  high 
flavor,  rather  acid.     Hardy,  productive,  late. 

THE   CURRANT,  {Ribts  rubrum.) 

The  Currant  is  a  small  shrub,  remarkably  hardy  and  pro- 
ductive, a  native  of  the  north  of  Europe.  We  have  a  few 
native  useless  kinds. 

Uses.  The  currant  is  acid,  but  juicy,  and  of  a  fine  flavor. 
It  is  highly  acceptable  in  the  hot  season  in  which  it  appears. 
Green  or  ripe,  it  is  good  for  tarts  and  for  sauce.  It  is  used 
for  jellies,  and  for  condiments  to  many  dishes,  and  is  substi- 
tuted for  lemons  in  making  a  pleasant,  cooling  drink.  An 
excellent  wine  is  made  from  the  juice,  by  adding  2  parts  of 
water  and  3  lbs.  of  sugar  to  the  gallon  ;  but  the  better  way 
is  to  make  a  strong  syrup,  by  adding  to  the  juice  from  each 
quart  of  currants  a  pound  of  sugar,  straining  and  bottling, 
or  putting  into  casks,  and  corking  as  tight  as  it  will  bear, 
and  setting  in  a  cool  place  in  the  cellar  to  prevent  rapid  fer- 
mentation. A  Little  water  may  be  added  to  the  pomace,  so 
as  to  make  a  quart  bottle  to  each  quart  of  currants  and 
pound  of  sugar.  We  have  kept  this  syrup  one  or  two  years, 
with  nothing  added,  and  it  is  always  sweet  and  fine,  and  a 
far  better  medicine  than  imported  wines,  all  of  which  con- 
tain alcohol,  besides  what  is  developed  in  the  fermentation 
of  the  juice. 

A  jam  from  black  currants  is  used  for  sore  throat.  The 
currant  will  hang  long  on  the  bush,  after  ripe,  if  well  shaded 
with  leaves,  and  especially  if  covered  with  mats,  cloths.  Ace. 
To  keep  the  fruit,  pick  it  when  fully  grown,  dry  from  rain 
or  dew,  put  into  glass  bottles,  cork  and  seal  tight,  cover  par- 
tially in  sand  or  earth,  in  the  cellar. 

Sou.,  Propagation,  Culture,  &;c.    The  currant  flourishes 

on  almost  every  soil,  from  cold  and  wet  to  light  and  dry  ;  but 

a  strong,  tolerably  moist,  rich,  deep  loam  is  the  best.     Early 

in  spring  set  cuttings  in  a  good  soil :  they  will  be  sure  to 

23* 


270  AMEKICAN    FKL'IT    BOOK. 

grow,  and  in  t^^o  years  be  large  enough  to  plant  out.  Or 
propagate  by  offsets,  which,  if  set  in  the  fall,  will  yield  a 
tolerable  crop  the  first  year.  One  eighth  of  an  acre,  thus 
set,  produced  500  quart  boxes  the  first  season.  Set  the 
bushes  in  rows  6  feet  apart,  and  4  feet  apart  in  the  rows. 

Many  writers  recommend  training  the  :urrant  as  trees; 
but  when  thus  trained,  they  soon  become  stinted  and  covered 
■vidth  ross,  and  fail.  But  train  as  bushes,  and  cut  out  the  old 
wood,  and  encourage  a  fresh  growth,  and  they  will  long  con- 
tinue to  yield  abundant  crops  of  fine  fruit.  We  have  tried 
both  ways,  and  proved  these  facts. 

The  currant  bears  sparingly  on  the  last  year's  growth,  and 
mostly  on  two  years'  old  wood.  After  the  fruit  is  ofl",  cut 
away  at  the  groand  the  three  years'  old  wood,  especially  all 
rossy  or  stinted  stems,  leaving  the  present  and  last  year's 
wood.  Remove  feeble  shoots,  and,  if  thick,  some  of  the 
present  season's  growth  on  the  outside,  to  bring  the  bearing 
wood  for  next  year  outward.  This  will  give  greater  growth 
and  strength  to  the  succeeding  wood.  Clip  off"  4,  5,  6  or  8 
inches  of  last  year's  growth,  according  to  its  height ;  this 
will  cause  a  growth  of  spurs  for  an  abundant  crop.  A  lib- 
eral dressing  should  be  applied  and  worked  in  around  the 
bushes.  If  this  be  neglected  in  summer,  attend  to  it  in  the 
fall  or  early  in  the  spring ;  but  the  crop  \nll  be  less  for  so 
late  culture,  the  same  as  vnih  the  strawberry,  (page  263.) 

Insects.  The  currant-bnsh  borer  is  produced  from  a  blue- 
black  moth,  which  appears  about  the  middle  of  June,  and 
lays  eggs  singly  near  the  buds,  which  hatch,  and  the  young 
borer  enters  the  stem  to  the  pith,  which  it  devours,  forming 
a  burrow  4  or  5  inches  in  length,  destroying  the  bush.  A 
remedy  is  difficult.  Cut  off  and  burn  all  affected  stems. 
Apply  to  the  bushes,  before  the  season  of  the  moths,  lye  or 
potash  water,  sulphur,  tobacco,  or  other  offensive  matters. 
Smoking  the  bushes  may  be  beneficial.  For  various  insects 
on  the  foliage,  apply  whale  oil  soap. 

Varieties.  But  little  attention  has  been  paid  to  raising 
currants  from  seed.  Yet  a  few  superior  kinds  have  been 
produced,  which  encourages  further  experiments.  The  small 
currant  is  well  known,  as  it  is  cultivated  all  over  the  coun- 
try, but  it  is  becoming  measurably  supplanted  by  larger 
kinds. 

1.  Red  Dutch.  Lars;e  Red  Dutch.  Much  larger  than  com- 
mon red,  and  less  acid  ;  large  clusters. 


THE    CURRANT. 


2.  White  Dutch,  Nem 
White  Dutch.  Large  ;  yel- 
lowish-white, transparent ; 
much  less  acid  than  red 
currants.  Perfectly  hardy, 
even  "  away  Down  East." 

3.  Champagne.  Large ; 
of  a  pale  pink  color,  be- 
tween the  red  and  white. 

4.  Knight's  Early  Red. 
A  week  or  ten  days  earlier 
than  other  varieties. 

5.  Knight's  Sweet  Red. 
Not  perfectly  sweet,  but 
comparatively  so,  being  less 
acid  than  the  White  Dutch. 

6.  May's  Victoria.  A 
new  variety  from  England. 
We  have  had  bunches  over 
five  inches  long.  The  ber- 
ries are  very  large,  bright 
red,  excellent  flavor,  and 
hang  long  on  the  bush  in 
perfection.  Foliage  thick, 
deep  green.  Of  great  ex- 
cellence. 

7.  Cherry.  Very  large, 
hence  its  name  ;  round ; 
crimson ;  agreeable  flavor. 
Of  a  beautiful  appearance , 
The  bush  is  vigorous.  Poor 
bearer,  not  worth  cultivat- 
ing. Recently  introduced 
from  Italy,  via  France. 

8.  Black  Naples.  The 
largest  and  best  of  all  black 
currants.  The  fruit  is  rath- 
er late.  Good  bearer.  It 
will  not  endure  a  southern 
climate. 

9.  Common  Black.     In 
ferior  to  the  above. 

10.  Ornamental  Kinds. 


May's  Victoria. 


272  AMERICAN    FRUIT    BOOK. 

Missouri  Currant,  from  the  Rock)^  IMountains,  is  admired  for 
its  fragrant  yellow  blossoms ;  and  the  Red  Flowering  Cur- 
rant, from  the  western  part  of  America,  bears  beautiful 
clusters  of  large  crimson  flowers.  But  it  is  too  tender  for 
the  North. 

THE   GOOSEBERRY,  (Grossulacea.) 

The  Gooseberry  mostly  cultivated  in  this  country  is  a 
native  of  the  north  of  Europe,  and  has  been  greatly  im- 
proved by  cultivation,  and  thousands  of  varieties  produced 
from  seed.  It  is  raised  largely  in  the  cool,  moist  climate  of 
England,  but  in  our  hot,  dry  summers  it  often  fails,  even  in 
the  Northern  States.  It  is  still  more  uncertain  in  the  Middle 
States,  and  it  almost  totally  fails  in  the  South.  It  is  subject 
to  mildew  or  blight.  In  Canada,  and  other  northern  regions, 
it  succeeds  better.  We  have  several  native  varieties.  They 
are  quite  common  in  our  swamps,  and  are  often  found  on 
high  lands.  These,  though  small,  are  of  excellent  quahty, 
and  from  them,  by  seed  and  cultivation,  we  can  get  valuable 
kinds. 

Uses.  In  the  green  state  the  fruit  is  excellent  for  pies, 
tarts,  sauces,  puddings,  &zc.,  and  it  is  early  in  use.  Some 
of  the  most  palatable  kinds  are  very  acceptable  as  a  dessert. 
They  make  fine  preserves. 

Soil  and  Management.  As  the  gooseberry  in  this  climate 
suffers  from  heat  and  drought,  the  soil  should  be  a  deep, 
moist  loain,  well  manured  and  cultivated.  Trenching,  sub- 
soihng,  or  trench  ploughing,  is  an  advantage,  as  it  supplies 
moisture  in  a  dry  time.  A  cool  location  is  preferable.  The 
north  side  of  a  paUng  fence  is  a  good  situation.  In  addition 
to  compost  manure,  soot  is  excellent,  and  so  is  a  little  salt. 

New  varieties  are  raised  from  seed,  and  desirable  kinds 
are  propagated  by  layers,  cuttings,  and  offsets.  Select 
tlirifty  shoots  of  the  previous  year,  and  plant  them  in  a 
moist,  rich,  and  partially  shaded  soil,  early  in  fall,  or  early 
in  spring.  If  you  would  train  them  as  trees,  cut  out  ali 
buds  that  would  go  below  the  surface,  to  prevent  suckers  ; 
but,  like  the  currant,  the  gooseberry  succeeds  best  when 
trained  as  bushes,  as  it  affords  the  advantage  of  cutting  cut 
the  old  wood,  and  training  up  new,  thus  renewing  the  plant, 
and  rendering  it  more  durable  and  productive.  Those  who 
train  as  trees,  show  the  impropriety  of  their  own  sys-.tem, 
by  stating  that  they  are  short-lived,  as  to  their  utility. 


THE    GOOSEBERRY. 


273 


The  cuttings  should  be  about  one  foot  long,  and  one  half 
set  below  the  ground.  In  one  or  two  years  they  may  be  set 
out  permanently.  Pmne  liberally  as  soon  as  the  crop  is  off, 
or  in  fall  or  early  spring,  —  the  sooner  the  better;  removing 
the  old  wood,  and  thinning  out  the  poorest  branches,  when 
they  are  thick,  so  as  to  admit  air  and  light.  Clip  oil' the  tops. 
On  good  management  the  quality  and  size  of  the  fruit  great- 
ly depend.  In  training  as  trees,  allow  no  suckers,  unless 
the  tree  is  declining,  and  a  vigorous  sucker  is  trained  to  take 
its  place.  In  June  it  may  be  necessary  to  pinch  off  vigorous 
shoots,  to  give  more  nutriment  to  the  fruit,  and  thin  the  fruit 
when  too  abundant. 

To  prevent  mildew  and  produce  good  crops,  select  a  cool 
soil  and  airy  situation.  Cultivate  well  and  deeply  ;  prune 
well.  Lay  salt  hay,  sea-weed,  or  other  litter,  with  one  or 
two  quarts  of  fine  salt  to  a  square  rod,  around  the  bushes. 
Lime  and  sulphur,  incorporated  into  the  surface  soil,  are  good 
against  mildew.  When  by  a  white-washed  fence  or  wall, 
they  are  not  so  liable  to  mildew.  Wood  ashes,  sifted  on 
when  the  leaves  are  just  out,  and  once  or  twice  after,  is  also 
good  against  the  mildew.  Spent,  tan  around  the  bushes  is 
said  to  prevent  the  effects  of  gooseberry  caterpillars,  that  are 
sometimes  destructive. 

Varieties  are  numerous  —  almost  endless,  few  only  of 
which  are  worthy  the  attention  of  American  cultivators. 
The  folloMnng  are  the  best,  arranged  in  order  of  preference. 

1.  Houghton's  Seedling. 
Rather  small ;  oval ;  skin 
thin  ;  reddish  brown  ;  flesh 
very  fine,  tender,  sweet  and 
superior,  particularly  for  the 
dessert.  A  prodigious  grow- 
er and  great  bearer.  We  set 
small  layers,  and  the  next 
year,  all  the  shoots  were  cov- 
ered with  fruit.  Hardy  ;  the 
only  kind  free  from  mildew. 
Habits  like  Crown.  Bob.  The 
best  kind  for  general  culture. 
Origin,  Lynn,  IMs.,  by  Abel  Hovghton's  Seedling. 

Houghton,  and  doubtless  from  our  native  kind 

2.  Red  Warrington.  Rather  large;  roundish  oblong; 
hairy  ;  first  quality,  rather  late  ;  drooping  branches.  Hajigs 
on  Icng,  without  cracking,  and  improves  in  flavor. 


274 


AMERICAN    FRUIT    BOOK. 


3.  Crown  Bob,  Melling's 
Crown  Bob.  Large  ;  round- 
ish-oval ;  red  ;  hairy ;  first 
quality;  spreading  branches. 

4.  Whitesmith,  Wood- 
ward''s  Whitesmith.  Large ; 
roundish-oblong  ;  white  ; 
downy  ;  first  quality  ;  erect 
branches. 

5.  Roaring  Lion,  iN3rrtf?i''.s 
Roaring  Liun.  Extremely 
large  ;  oblong ;  red ;  smooth ; 
fine  flavor  ;  hangs  long  ; 
drooping  branches. 

6.  Parkinson's  Laurel. 
Large  ;  obovaie  ;  green  ; 
downy  ;  first  qtiality  ;  erect 
branches. 

7.  Green  Walnut.  Medial ; 
obovate  ;  green  ;  smooth :  first 
quality ;  spreading  branches. 

8.  Keene's  Seedling.  Medial: 
oblong ;  red  :  hairy  ;  first  quah- 
ty  ;  early  ;  drooping  branches. 

9.  Early  Sulphur.  Medial ; 
roundish  ;  5'ellow  ;  hairy ;  first 
quaUty ;  very  early ;  erect 
branches. 

10.  Red  Champagne.  Small ; 
roundish-oblong ;  hairy ;  rich 
flavor ;  erect  branches. 

11.  Yellow  Champagne. 
Small :  roundish  ;  hairy  ;  finst 
quahty ;  upright  branches. 

12.  Venus.     Medial :    obovate  ;  white 
hangs  on  long ;  erect  branches. 


Crown  Bob. 


Whitesmith. 


hairy ;  finest  fla 


vor : 


THE   RASPBERRY  AND  BLACKBERRY. 


The  Raspberry  (Rubtts  ideus) 

b  a  small,  low  shrub,   a  native  of  Europe  and  America, 
of  rapid  growth  and  easy  culture. 

Uses.    The   fruit   is   very  highly  esteemed,  being  of  a 


THE    EASPBERRV    A^D    BLACKBERRY.  2/0 

pleasant  sub-acid  flavor,  and  very  refreshing,  cooling,  and 
fieallhful;  coming  in  during  the  hot  season,  immediately  after 
the  strawberry.  It  commands  a  high  price  in  market,  gen- 
e-rally retaihng  in  Boston  at  30  cents  per  quart.  It  is  used 
I'or  sauces,  jellies,  jams,  preserves,  tarts,  and  ices.  Wine  and 
syrup  are  made  of  the  juice,  the  same  as  from  the  currant ; 
it  also  makes  a  refreshing  dnnk. 

Soil,  Propagation,  Culture,  &:c.  It  flourishes  on  soils 
varying  from  moist  to  dry ;  but  the  best  is  a  rich,  deep, 
rather  moist,  sandy  loam.  It  will  pay  well  for  liberal  ma- 
nuring, and  high  culture,.  Allow  no  grass  or  weeds  among 
the  bushes.  Propagate  by  offsets,  containing  2  or  3  canes, 
or  sprouts,  if  convenient,  and  set  them  5  feet  between  rows, 
and  3  or  4  feet  between  hills,  which  will  allow  of  conven- 
ient culture.  The  American  Black  and  White,  and  Ohio 
Everbearing,  may  be  propagated  by  layering  the  reversed 
branches. 

The  raspberry  bears  on  new  growth,  on  last  year's  canes. 
Soon  after  the  crop  is  off,  cut  away  at  the  ground  all  the  old 
stems,  and  the  feeble  young  ones,  leaving  5  or  6  of  the  best 
new  canes;  and  manure  and  work  it  into  the  soil.  Better 
do  this  as  soon  as  the  crop  is  off,  as  it  gives  strength  and 
firmness  to  the  young  shoots  ;  but  it  may  be  done  in  fall  or 
early  spring. 

Cut  off  (3  or  12  inches  of  the  young  shoots.  In  fall  lay 
down  the  canes,  bending  them  over  a  heap  of  earth  around 
the  root,  to  prevent  their  breaking,  and  cover  them  about 
3  inches  deep  in  soil,  or  with  sea-weed,  evergreen  boughs, 
^c.  In  spring  take  them  up  and  tie  them  to  a  stake, 
allowing  them  to  spread  at  top.  It  flourishes  far  better,  es- 
pecially in  dry  soil,  if  the  ground  be  covered  a  few  inches 
deep  ^\^th  salt  hay,  sea-weed,  or  other  litter.  Late  fruit 
may  be  had  by  cutting  the  canes  doMTi  near  the  ground,  or 
by  cutting  off  the  new  growth  soon  after  it  has  started.  A 
good  crop  will  give  a  quart  to  each  hill,  or  more. 

Varieties.  Most  of  our  choice  kinds  are  foreign  ;  but  of 
late,  some  native  seedlings  have  been  introduced,  claiming 
peculiar  merit.  The  foreign  need  protection  in  winter,  par- 
ticularly in  the  North.  The  new  natives  have  not  been  well 
tested  in  cold  regions.  American  Black,  White  and  Red, 
and  the  Ohio  Everbearing,  are  perfectly  hardy,  and  need  no 
protection.  Franconia  is  tolerably  hardy,  but  needs  to  be 
covered  in  the  North. 


276 


AMERICAN    FRUIT    BOOK, 


Franconia  is  best  for  the  market,  Red  Antwerp  next,  Ohio 
for  a  later  succession ;  American  Black  is  also  excellent,  and 
the  best  of  all  for  cooking.  Fastolff  is  new,  (Buist  says  old, 
under  a  new  name,)  and  fine  for  the  private  garden,  but  the 
fruit  is  too  tender  for  transportation.  Dr.  Brinkle's  new 
kinds  are  promising. 

1.  Red  Antwerp,  New  Bed  Ant- 
werp, True  Bed  Antrverp.  Large ; 
conical ;  dull  red ;  flesh  firm,  rich, 
juicy,  with  a  fine,  sweet,  high  fla- 
vor. July  15  to  30.  Canes  tolera- 
bly strong,  pale  brown ;  leaves  large. 
There  is  a  small  Red  Antwerp  cul- 
tivated in  this  countrj',  much  infe- 
rior to  the  New  or  True. 

2.  Yellow  Antwerp,  White  Ant- 
werp. Large  ;  nearly  conical ;  pale 
yellow;  sweet  and  fine  flavor.  Canes 
stout,  vigorous,  yellow,  with  many 
spines.  Bears  long  in  succession. 
2d  week  in  July. 

3.  Franconia.  Very  large ;  obtuse 
conical ;  bright  purplish  red ;  flesh  firm, 
of  a  rich,  brisk,  acid  flavor,  more  tart 
than  Red  Antwerp ;  superior  for  pre- 
serves. July  25  to  Aug.  10.  Adapted 
to  northern  culture,  being  more  hardy 
than  most  foreign  kinds.  Canes  strong, 
spreading,  brownish,  with  few  stout 
spines ;  leaves  long,  narrow,  deep  green. 

4.  Ohio  Everbearing.  Oliio.  Like 
the  American  Black  in  every  respect, 
excepting  it  bears  largely  late  in  the 
season,  even  to  Oct.  and  Nov.,  where 
the  season  is  long  enough.  Valuable 
to  keep  up  a  long  succession. 

5.  A.aierican  Black,  Black  Baspberry,  Thimbleberry .  This 
variety  is  well  knowTi.  It  grows  spontaneously  on  new  and 
old  lands,  in  cold,  rich,  wet  soils ;  and  on  warm,  dry,  poor 
situations.  It  improves  by  cultivation.  Very  vigorous, 
hardy,  and  productive,  and  the  fruit  is  excellent,  particularly 
for  tarts,  pies,  and  other  culinary  purposes.  It  is  small ; 
rather  flat  or  semi-globular  :  dark  pnrple  or  black ;  rather 


F.ed  Antwerp. 


Franconia. 


THE    BLACKBERRY. 


277 


acid,  but  of  a  brisk,  pleasant  flavor.     Ripens  rather  late, 
and  is  long  in  succession. 

6.  American  White  is  like  the  above,  excepting  in  color, 
which  is  a  whitish  yellow,  and  the  bushes  ar»  more  v^-r 
orous. 

7.  Fastolff.  Veiy large;  oval- 
conical  ;  bright  purplish  red ;  ten- 
der, very  rich  and  high  flavor  ; 
same  time  as  Red  Antwerp ;  con- 
tinues long  in  succession.  Canes 
stout,  upright,  and  branching,  \^dth 
sirong  spines. 

8.  Gushing.  Large;  fine  flavor; 
very  productive.  June  12  in  Phil- 
adelphia, where  it  was  originated  by 
Dr.  W.  D  Brinckle,  who  describes  it 
in  the  Horticulturist,  and  names  it 
inhonor  of  J.  P.  Gushing,  Esq.,  Wa- 
tertoAvn,  Ms.,  a  distinguished  patron 
of  agriculture  and  horticulture.  Fastolff. 

9.  Orange.      Very  large;  deep 

crimson  ;  excellent  flavor.     July.     By  the  same. 

10.  GoL.  Wilder.  Size  of  Fastolff,  roundish ;  cream-col- 
ored ;  flavor  fine.  Vigorous,  and  promises  to  be  hardy.  By 
the  same,  in  Horticulturist.  Named  in  honor  of  the  late 
President  of  Mass.  Hor.  Society. 

11.  Victoria.  A  new  English  ever-bearing  variety  of 
high  pretensions.    Not  fully  tested  in  this  country. 

12.  Nottingham  Scarlet.  Medial ;  obtuse-conical ;  red; 
af  the  finest  flavor.     Bears  well. 

13.  American  Red,  Common  Red.  Medial ;  roundish ; 
red;  pleasant,  rather  acid  flavor.  Earlier  than  most  foreign 
kinds.  Very  common  of  natural  growth.  Preferred  for  im- 
parting flavor  to  liquors. 

The   Blackberry. 

Ths  Blackberry,  of  several  species,  is  a  native  of  this 
country,  and  grows  spontaneously,  producing  abundant  crops 
of  superior  fruit  on  new  lands.  When  of  large  size,  it  is 
more  spirited  and  of  richer  flavor  than  the  raspberry.  We 
have  seen  this  fruit  sold  at  SI  a  quart,  tha*.  was  not  a  whit 
better  (though  fine)  than  we  have  picked  (a  quart  without 
nijving  from  our  steps)  on  new  lands  in  Blaine,  of  which 
24 


278 


AMERICAN    FRUIT    BOOK. 


our  engraving  is  a  true  type.  We  have  measured  bushes 
of  one  year's  growth  10  feet  high.  We  did  not  di'eam,  in 
our  boyhood,  when  tearing  our  legs  among  thousands  of 
brambles,  of  ever  seeing  this  fruit  cultivated,  and  sold  at 
enormous  prices. 

The  blackberry  ripens  long  in  succession,  coming  in  im 
mediately  after  the  raspberry.   Owing  to  its  great  excellence, 
bees,  wasps,  flies,  &c.,  claim  a  large  share.     Some  blackber- 
ries are  rvhite,  but  they  are  as  great  an  anomaly  as  a  nhii ; 
blackbird,  or  rvhite  cro7v,  which  is  seldom  seen. 

Uses.  This  fruit,  in  perfection,  is  not  excelled  by  any 
that  the  wide  world  produces.  It  is  delicious  for  the  dessert. 
It  is  excellent  for  tarts,  pies,  puddings,  cakes,  and  various 
other  purposes.  With  milk,  it  makes  an  excellent  dish.  The 
juice  makes  superior  wine  and  excellent  vinegar  for  the  table. 
We  now  have  a  few  gallons  of  vinegar  of  the  most  beautiful 
color,  retaining  the  peculiar  blackberry  flavor. 

Soil,  PROPAaATioN,  and  Culture.  The  blackberry  grows 
freely  in  a  warm,  tol^rablwlry  or  rather  moist,  deep,  ricn 
soil.  It  abounds  among  st«es,  old  logs,  fences,  and  natural 
hedges.  Keep  the  land  jiMEind  mellow.  Besides  other  ma 
nures,  use  ashes,  leavej^^p.  vegetable  mould.  It  is  propa,- 
gated  by  seeds,  andJjjWPmsets  at  the 
roots.  Train  up  newwooa,  and  cut  away 
the  old,  to  keep  the  bushes  vi^rous  and 
productive.  F 

1.  High  Bush,  (Rubus  villoms.)  Fruit 
large;  long-ovate;  shinmgbmck;  very 
tender,  juicy,  of  a  sweet,  riclf  spirited, 
aromatic  flavor,  resembUng  the  orange. 
Growth  straight  and  upright,  then  the 
tops  become  recumbent.  White  blos- 
soms. Downing's  account  of  this  fruit 
does  not  come  up  to  the  valuable  v.ild 
variety  in  Maine. 

2.  Low  Busn,  (Rubus  canadensis.) 
Small ;  roundish  or  irregular  ;  black  or 
reddish-black  ;  rather  tart,  but  brisk, 
pleasant  flavor.  High  Bush. 


'^'W^'^^ 


THE    CRANBERRY. 


279 


THE   CRANBERRY,  (Oxycoccus  macrocarpus.) 

A  great  deal  has 
been  written  on  the 
cultivation  of  the 
cranberr}',  and  most- 
ly without  system 
or  science,  and  if 
written  from  prac- 
tice, it  is  from  few 
and  limited  experi 
rnents.  The  cran- 
berry grows  wild  in 
marshes,  meadows, 
and  around  the  ponds 
in  N.  England,  and 
it  is  common  m 
IMichigan  and  other 
parts  of  the  West. 
In  some  cases,  it  has 
been  found  grow- 
ing spontaneously 
on  high  land,  which 
has  led  to  various 
experiments  with  this  plant  on  common  tillage,  where  it 
yields  superior  fruit,  of  extra  size,  and  is  more  exempt  from 
frost,  so  destructive  on  low  lands,  where  the  thermometer,  on 
a  still  night,  is  6  or  7  degrees  lower  than  on  high  land. 

Uses.  As  this  fruit  becomes  better  known,  and  the  quan- 
ity  increases,  the  demand  increases  also.  So  little  was  it 
:ncv.*n  sorre  years  ago,  that  when  a  gentleman  of  Boston 
sent  to  a  dist.j:^t  friend  a  barrel  of  cranberries,  he  acknowl- 
edged the  receipv.  but  was  sorry  that  the  fruit  had  spoiled  by 
souring  on  the  wa_v  This  is  one  of  the  finest  of  all  fruits 
for  sauces  and  tarts,  .t  is  also  good  for  jellies,  &:c. ;  it  makes 
a  cooling  drink  very  useful  in  fevers  and  inflammatory  com- 
plaints. By  partially  drymg,  it  may  be  kept  through  the 
winter.  It  is  also  kept  in  good  condition  a  long  time  in 
water ;  and  in  this  way  it  is  exported  to  distant  parts  of  the 
world. 

Culture  on  Wet  Lands.  Nearly  all  the  cranberries  of 
spontaneous  production  are  found  on  low,  wet  lands,  that  are 


280  AMERICAN    FRUIT    BOOK. 

flooded  a  part  of  the  season.  Many  and  various  experi- 
ments have  been  made  to  improve  the  natural  cranberry 
meadows.  The  most  successful  management  is  by  applying 
sand  as  a  dressing,  and  that  from  the  sea-shore  is  best.  And 
it  may  be  inferred  that  salt  is  useful,  from  the  cranberry 
growing  on  salt  marshes,  which  we  have  noticed  in  several 
instances  in  Maine.  One  writer  on  this  subject  says  that 
the  cranberry  grows  well  in  sand  and  water.  Prepare  a  bog 
meadow  for  cranberries  by  ploughing,  if  convenient,  and 
applying  about  two  mches  of  sand  to  the  surface,  and  set 
the  vines  in  small  sods,  in  rows  2  feet  apart,  and  12  to  15 
inches  in  the  rows,  and  they  will  soon  spread  over  the  land, 
and  yield  a  full  crop. 

It  has  often  been  remarked  that  the  vines  will  oust  the 
grass  and  weeds  ;  but  Lieut.  Gov.  Reed  informed  us  that  he 
planted  the  cranberry  on  wet  land,  and  for  a  few  years  it 
had  been  expensive  keeping  down  the  weeds  and  grass. 
They  must  be  kept  down  the  first  year,  at  least. 

We  have  observed  around  a  mill-pond  very  fine  cranber- 
ries, on  as  dry,  as  poor,  and  porous  a  soil  as  we  ever  saw ; 
but  a  friend  remarked  that,  if  planted,  the}''  would  not  flour- 
ish any  higher  up  the  banks  than  the  water  flowed  in  winter. 
Cranberries  on  wet  lands  are  greatly  improved  by  flooding ; 
and  sometimes  the  flooding  is  continued  till  late  in  spring, 
say  the  first  of  ]\Iay  or  later,  in  order  to  retard  blossoming, 
lest  the  blossoms  should  be  killed  by  frost.  As  frosts  are 
very  destructive,  some  have  meadows  so  planned  that  they 
can  be  flooded  when  a  cold  night  is  at  hand. 

Culture  on  High  Land.  Much  may  doubtless  be  done 
to  advantage  on  high  land.  "We  have  seen  the  cranberry 
starting  spontaneously  on  very  hard,  tolerably  moist  gra^^s 
upland,  and  spreading  rapidly,  yielding  good  fruit.  We  saw 
fine  cranberries  of  natural  growth  in  a  field,  close  by  which 
the  owner  was  reaping  a  good  crop  of  barley.  We  exam- 
ined the  soil,  and  it  was  dry  and  sandy,  with  a  layer  of 
shallow  vegetable  mould  at  the  surface  ;  yet  apparently  wet 
in  spring,  from  its  level  situation.  "Where  a  gravelly  knoll 
had  been  reduced,  for  a  road,  we  saw  excellent  cranberries, 
of  spontaneous  production,  on  dry,  hard,  and  poor  soil.  On 
another  spot,  we  saw  fine  fruit  by  the  roadside,  on  a  very 
poor,  dry,  hard  soil. 

With  these  cases  of  good  crops  under  every  disadvantage, 
it  would  be  surprisyig  if  cranberries  should  not  grow  well 


THE    CRANBERRY.  281 

on  high  land,  under  good  culture.  Fowler  thinks  Ihey  will 
not  endure  the  heat  of  summer,  nor  cold  of  winter,  on  dry 
land.  He  manures  with  peat  or  mud,  in  winter  protects 
plants  and  fruit  with  evergreens,  and  has  fine  crops. 

In  raising  on  high  land,  it  would  be  well  to  select  rather 
moist  tillage,  and  use  peat  and  muck  for  manure,  which  is 
their  natural  soil.  We  think  that  a  black,  moist,  sandy 
loam  would  be  best.  It  would  be  well  to  make  experiments 
in  the  use  of  salt,  and  other  manure.  Those  plants  that 
naturally  grow  on  high  land,  would,  doubtless,  be  better  for 
this  purpose. 

Natural  meadows  yield  1  to  200  bushels  to  the  acre  —  100 
is  most  common.  By  cultivation,  in  some  instances,  the 
yield  has  been  at  the  rate  of  2  to  300.  With  a  rake,  a  hand 
will  generally  gather  15  to  20  bushels  in  a  day.  JMore 
experience  is  necessary  to  show  a  profit  by  high  land  culture, 
and  the  most  successful  mode ;  also  the  best  mode  of  im- 
proving low  lands.  By  setting  thick,  in  transplanting, 
a  good  crop  will  be  obtained  sooner ;  and  vines  transplant- 
ed with  sods  will  be  the  surest. 

THE    FIG,  (Fictis  carica.) 

The  fig  is  a  low,  spreading  tree,  a 
native  of  the  warm  regions  of  Asia. 
It  is  too  tender  for  the  cold  winters  of 
the  North,  yet  if  it  be  kept  in  a  warm 
room  or  cellar  during  winter,  our  sum- 
mers are  sufficiently  long  and  warm 
to  produce  excellent  fruit  in  the  open 
air.  In  the  Middle  States  the  tree 
needs  in-door  protection  ;  or  the 
branches  may  be  bent  do\^Ti  and  cov- 
ered in  earth,  in  the  warmest  part  of 
that  region.  It  is  hardy  south  of 
Virginia,  and  might  be  cultivated  with  Mzmature  Leaf. 
profit.  In  the  south  of  Europe  it  is  raised  to  a  great  extent. 
The  fig,  apparently,  has  no  blossom,  like  No  Blows  in  apples, 
but  has  a  development  of  stamens  and  pistils  in  a  fleshy 
substance,  which  is  the  embryo  fruit.  The  fruit  is  very 
sweet  and  rich  ;  it  is  nutritive,  laxative,  and  wholesome. 

Soil,   Propagation,    Culture,    &c.     The   best   soil  is  a 
deep,  only  tolerably  rich,  rather  moist,  yellow  loam,  with  a 
21* 


282 


AMERICAN    FRUIT    BOOK. 


dry  subsoil.  It  is  propagated  by  cuttings,  or  layers.  Plant 
early  in  a  tolerably  moist,  partially  shaded  place.  In  N. 
England  they  are  raised  in  pots,  or  tubs,  protected,  during 
winter,  in  cellars,  warm  rooms,  or  green-houses,  and  set  out 
to  bear  fruit  in  the  warm  season.  Mr.  S.  Tewksbury, 
of  Chelsea,  Ms.,  a  very  skilful  horticulturist,  protects  his 
trees  in  the  cellar,  set  in  fine  loam,  and  in  spring  he  plants 
them  out  in  his  garden,  where  they  grow  readily,  yielding 
good  crops  of  fine  fruit.  As  the  fig  has  a  mat  of  fine 
fibrous  roots,  it  is  admirably  adapted  to  this  mode  of  culture. 
Prune  sparingly ;  only  cut  out  dead  wood,  and  shorten  in 
long,  straggling  branches.     Add  a  little  salt  to  the  manure. 

1.  Brown  Turkey,  Large  Blue,  Brown  Naples.  Large; 
oblong  or  pyriform  ;  dark  brown,  with  blue  bloom  ;  flesh  red ; 
of  a  deUcious  flavor.  Hardy,  regular,  and  good  bearer,  and 
one  of  the  best  for  open  culture  in  this  country. 

2.  Brunswick,  Black  Naples.  Very  large ;  pyriform ; 
oblique  apex ;  brown  in  the  sun ;  pale  greenish-}ellow  in 
the  shade  ;  stalk  short  and  thick  ;  eye  sunk  ;  flesh  reddish- 
brown,  pink  near  the  centre ;  of  rich  and  excellent  flavor- 
Hardy,  and  adapted  to  open  culture.     One  of  the  best. 

3.  Black  Fig  of  the 
Azores.  Medial ;  irregu- 
lar pyriform ;  excellent  fla- 
vor. Very  productive. 
Allen  describes  this  in  the 
Horticulturist,  from  which 
we  copy.  He  raises  it  un- 
der glass,  having  a  tree 
trained  to  the  back  wall, 
cov^ering  ten  feet  high  by 
IS  wide.  It  produced  400 
specimens  at  one  crop,  and 
twt)  crops  in  a  year. 

4.  Black  Ischia.  Me- 
dial ;  roundish;  flattened  at 
the  apex ;  dark  violet,  al- 
most black  fully  ripe ;  flesh 
deep  red,  of  a  very  sweet, 
luscious  flavor.  Very 
fruitful,  and  tolerably 
hardy. 

5.  Marseilles,  MHiite 
Celestial.     Small:    round-  Black  Fig  of  the  Azore*. 


THE    ALMOND.  283 

ish ;  pale  yellowish-white ;  flesh  white,  rather  dry,  but 
sweet  and  rich.  Not  suited  to  open  culture,  but  excellent 
for  forcing  and  raising  under  glass. 

6.  Nerii.  Small ;  roundish-obovate  ;  pale  greenish-yellow ; 
flesh  red ;  flavor  delicate  and  rich.  Loudon  says  it  is  the 
richest  fig  in  Britain. 

7.  Alio  ANT.  R.  Chisholm,  Beaufort,  S.  C,  figures  this 
m  Horticulturist,  and  says  this  and  Celestial  are  the  two 
best  cultivated  there.  The  Alicant  is  extremely  large 
Bears  early  and  abundantly. 

THE   ALMOND. 

The  Almond  is  a  native  of  Asia  and  Africa,  resembling 
the  peach  in  leaf  and  wood,  and  they  are  grown  on  each 
other's  stocks.  Some  botanists  suppose  them  the  same  thing. 
The  main  distinction  is  in  the  fruit ;  the  peach  having  a 
soft,  thick,  luscious  pulp,  which  is  its  fruit,  and  the  almond 
a  tough,  leather-like  covering  ;  the  meat  of  the  stone  being 
the  fruit. 

Uses.  The  almond  is  used  in  cookery,  confectionery, 
medicine,  and  perfumery.  The  Sweet  is  excellent  food. 
The  Bitter  affords  prussic  acid,  a  powerful  poison.  The 
almond  is  cultivated  extensively  in  the  south  of  Europe,  and 
exported  to  many  parts  of  the  world. 

Soil,  Propagation,  Climate,  &c.  It  requires  the  same 
soil,  and  is  propagated  in  the  same  way  as  the  peach.  It 
flourishes  well  on  thrifty  plum  stocks.  Some  varieties  suc- 
ceed well  in  the  Middle  States,  but  better  at  thB  South.  N. 
England  and  other  northern  regions  are  too  cold  for  this 
,  fruit,  though  some  ornamental  varieties  flourish  here. 

1.  Long  Hard-Shell.  Nuts  large  ;  very  long.  A  good, 
hardy  variety,  adapted  to  the  IMiddle  and  Western  Stales,  and 
probably  to  the  South.  Large,  handsome  flowers,  very  orna- 
mental.    Last  of  Sept.  and  first  of  Oct. 

2.  Common,  Common  Sweet.  Nuts  medial  size;  hard; 
pleasant  flavor,  but  not  so  fine  as  the  preceding ;  bears 
well.  Hardy,  adapted  to  the  Middle  Region  of  the  U.  S.  and 
further  South. 

3.  Soft-Shell  Sweet,  Ladies'  Thin  Shell  The  best 
variety.  It  succeeds  in  the  Middle  and  Western  States  in 
favorable  situations  only ;  well  adapted  to  the  South.   Early 


284 


AMERICAN   FRUIT    BOOK. 


The  blossoms  and  leaves  appear  together.    Fruit  \arge,  very 
long-oval.     Shell  tender.     Meat  sweet  and  fine. 

4.  The  Bitter.  Fruit  large ;  bitter.  The  tree  is  produc- 
tive ;  leaves  long,  dark  green;  blossoms  large. 

5.  Ornamental  Varieties.  The  Large  Double  Florver- 
tng  is  beautiful,  ■with  large  whitish  flowers.  The  Dwarf 
Double  Flowering  is  a  low  and  most  beautiful  shrub,  thickly 
covered  in  spring  with  small,  double,  pink  blossoms. 

THE   ORANGE,   LEMON,   LIME,   SHADDOCK,   AND 
CITRON. 

These  are  all  of  the  same  genus 
and  habits,  though  of  difierent  spe- 
cies. This  family  of  plants  is  a 
native  of  Asia,  but  it  is  cultivated 
extensively  in  the  south  of  Europe, 
and  in  the  "West  Indies,  and  mod- 
erately in  Florida,  where  it  flourishes 
weU,  as  it  would,  also,  in  the  other 
southern  sections  of  the  U.  S.,  where 
the  wild  orange  furnishes  a  hardy 
stock.  "With  a  slight  protection  in 
winter,  it  will  succeed  in  other  parts 
of  the  South.  The  orange  may  be 
budded  in  June,  from  last  year's  scions,  and  a  good  growth 
made  the  same  season,  or  they  may  be  budded  in  Aug. 
from  new  scions. 

Soil,  Culture,  Insects,  &c.  The  soil  should  be  a  rich, 
friable  loam,  and  the  culture  thorough,  with  frequent  stirring 
the  soil.  Raise  stocks  from  seed,  preferring  the  native. 
Graft  or  bud.  The  scale  insect  has  been  very  destructive. 
It  is  small,  oval,  brownish,  adhering  closely  to  the  bark  and 
under  side  of  the  leaves.  As  a  remedy,  hang  up  branches 
of  strong  scented  herbs,  as  camomile,  mints,  &c.,  in  the 
branches,  or  apply  a  strong  decoction  of  these  herbs.  Whale- 
oil  soap  may  be  effectual,  as  it  is  good  against  most  insects 
(Page  73.) 

1.  The  Orange  is  the  finest  tree,  and  its  fruit  is'  ihe  most 
esteemed  of  this  family.  With  its  round,  golden  fruit,  and 
dark  green  foliage,  its  appearance  is  beautiful.  The  ripe 
fruit  is  very  delicious,  refreshing  and  wholesome.  The  green 
13  used  for  preserves  and  confectionery.  The  rind  and  pulp 
are  used  in  cookery ;  the  flowers  for  perfumery. 


Orange  Tree. 


ORANGE,    LEMON,    LIME,    SHADDC.K,    CITRON.     285 

The  most  valuable  kind  is  the  Common  Sweet.  The 
Maltese  and  Blood  Red  are  also  highly  esteemed  for  their 
fine  flavor.  Their  flesh  is  red.  The  St.  Michael  is  of  a  de- 
licious flavor.  Seville  is  bitter  and  sharp,  and  used  mostly 
for  marmalade.  It  has  large  and  fragrant  flowers.  The 
Bergamot  has  fragrant  leaves,  flowers  and  fruit,  and  pro- 
duces bergamot  essence,  so  highly  valued  in  perfumery. 
Others  are  cultivated  as  ornaments,  or  curiosities. 

2.  The  Lemon  yields  fruit  of  a  longer  form  than  the  or- 
ange ;  pale  yellow ;  fine,  pleasant  acid ;  used  for  lemonade 
and  other  cooling  drinks.  The  skin  abounds  in  essential  oil, 
valuable  in  perfumery,  and  as  a  pleasant  savor  for  various 
dishes.     The  Italian  Sweet  is  good  for  the  dessert. 

3.  The  Lime  is  similar  to  the  lemon,  but  not  quite  so  acid, 
rich,  or  pleasant.    It  is  often  preserved  green. 

4.  The  Shaddock  bears  very  large  fruit,  weighing  6  or  7  lbs., 
of  splendid  appearance,  but  of  little  value.  Its  juice  is 
saccharine  and  sub-acid.    It  is  a  tropical  fruit. 

5.  The  Citron  produces  fruit  shaped  like  the  lemon,  but 
much  larger,  yellow,  warted,  and  furrowed.  The  rind  is 
fragrant,  the  pulp  sub-acid,  and  used  for  sweetmeats  and 
preserves. 

THE    OLIVE,  (Oleincc.) 

This  is  a  large  shrub,  with  spreading  head,  and  narrow, 
bluish-green  leaves.  A  native  of  the  temperate  regions  of 
Asia  and  Africa,  but  long,  and  now  extensively,  cultivated 
in  the  south  of  Europe,  where  its  oil  is  used  for  various 
kinds  of  cookery  ;  it  is  also  exported  largely.  The  fruit  is 
valuable  for  pickles.  It  is  of  easy  culture.  The  best  soil  is 
dry,  rocky  regions.  It  is  propagated  by  cuttings,  layers,  and 
seeds  ;  also  by  tumors,  which  form  on  the  bark  of  the  trunk, 
and  are  planted  like  bulbs.  It  is  tolerably  hardy,  but  not 
adapted  to  the  North ;  of  remarkable  longevity,  though 
coming  rather  early  into  bearing.  The  Southern  States  axa 
well  adapted  to  its  cultivation. 

Varieties  are  numerous.  The  following  are  the  best :  — 
The  Common  E?iropean,  generally  used  for  main  crops.  The 
Long  Leaved  is  much  cultivated  in  France.  In  Spain  the 
Broad  Leaved  is  much  esteemed.  It  is  very  large,  and  yields 
an  abundance  of  oil ;  but  it  is  too  strong  to  be  relished 
abroad.     Olivier  Picholine  is  the  most  valuable  for  pickles 


286 


AMERICAN    FRUIT    BOOK. 


The  Weeping  is  hardy,  and  yields  an  abundance  of  fine  oil , 
the  tree  is  large ;  branches  pendent ;  flourishes  in  most 
locations.  The  American  (Olea  Americana)  is  a  native  of 
the  Southern  States ;  useless  for  fruit,  but  may  be  valuable 
for  stocks  to  graft  on. 

NUTS. 

The  Chestnut  is  a  noble  tree,  very  common  in  our  forests, 
also  in  Europe.  The  fruit  is  excellent.  The  Spa?iish  is  the 
largest,  but  it  is  rather  tender  for  the  North.  The  Dwarf 
Chestnut,  or  Chinquapin,  forms  a  low  tree  of  small  fruit. 
The  chestnut  may  be  easily  propagated  by  seed  or  grafting. 
It  requires  warm,  mellow  soil. 

The  English  Walnut,  or  Madeira  Nut,  is  a  lofty  tree, 
bearing  tine  fruit.  It  is  rather  tender  for  the  North,  but 
may  be  cultivated  by  raising  trees  from  the  seed,  and  if  they 
are  killed  raise  sprouts  from  them.  In  this  way  it  has  be- 
come hardy  in  this  region.  Propagated  by  seeds,  and  by 
grafting  on  other  similar  kinds. 

The  Filbert  is  lilie  our  hazel  nut,  but  far  larger,  being 
improved  from  the  native  in  Europe.  Propagated  by  seed, 
layers,  and  suckers.  Cultivate  well,  and  prune  closely,  and 
they  are  of  easy  production.  The  English  are  the  best. 
The  following  are  choice  kinds. 

1.  Frizzled.  Nut  medial  size;  oval,  compressed;  husk 
haiiy  ;  shell  thick  ;  kernel  sweet  and  good. 

2.  Bed.  Medial ;  ovate  ;  thick  sheD ;  peculiar  and  excel- 
lent flavor. 

3.  Cosford.  Large  ;  oblong  ;  hairy  ;  thin  shell ;  excellent 
flavor ;  good  bearer. 

4.  White.  Medial ;  ovate ;  whitish ;  husks  long ;  excel- 
lent flavor. 

The  Shellbark,  or  Hickory  Nut,  the  Butternut  and 
Black  Walnut,  with  some  variations,  which  occasionally 
indicate  improvemeni,  are  well  known  in  many  of  our  for- 
ests and  markets.  • 

POMEGRANATE,  (Pumica  granatum.) 

The  Pomegranate  is  a  native  of  Europe  and  Asia.  It 
flourishes  well  in  this  country  m  the  South,  and  the  southern 
parts  of  the  Middle  Region,  in  favorable  locations.  The 
fruit  is  very  beautiful,  of  the  size  of  a  large  peach,  with  a 

f 


THE    MULBERRY. BARBERRY. 


1:3" 


hard  skin,  of  a  yellow  color, 
with  a  red  cheek.  It  is  sweet, 
or  sub-acid,  and  pleasant,  of  a 
cooling  nature,  and  used  in  med- 
icine as  a  febrifuge.  The  tree 
is  ornamental,  of  low  growth, 
and  slender  branches.  It  is  prop- 
agated by  seeds,  layers,  cutting, 
and  grafting.  The  soil  should 
be  rich  and  warm. 

The  Varieties  are  the  Sweet. 
the  Sub-acid,  and  the  Acid  or 
Wild,  with  a  sharp  flavor,  mak- 
ing an  excellent  syrup  for  fevers 
and  inflammations.  There  are 
some  ornamental  kinds. 


Miniature  Branch  and  Fruit. 


THE    ]\IULBERRY  {Morus) 

Is  a  tree  of  low  growth  and  easy  culture,  on  common  til 
lage.      The   fruit   is   excellent   and   wholesome. 
Propagate'd  by  seeds,  layers,  cuttings,  and  roots. 

1.  The  Black  (^JSLorm  jiigra)  originated  in 
Asia,  and  is  rather  tender  for  the  North,  yet  it  .suc- 
ceeds here  tolerably  well.  The  fruit  is  large  and 
delicious.     The  tree  is  of  a  low,  spreading  form. 

2.  The  Red  (Morus  rubra)  is  a  native  ;  the  fruit 
is  small  and  pleasant ;  but  much  inferior  to  the 
Black,  and  to  the  following :  — 

3.  Johnson.      The   Horticulturist  contains  the 
following   account   of  this   new   native   variety, 
from  Kirtland.     "Fruit  very  large;  oblong,  cy- 
lindric  ;    blackish :    sub-acid,   and   of  mild   and        '-#' 
agreeable  flavor.     Growth  of  wood  strong.''  Black. 

THE    BARBERRY,   (Berberis.) 

The  Barberry,  or  Berberry,  grows  wild 
fii  many  parts  of  the  country,  and  in  Eu- 
rope. It  is  a  prickly  shrub,  4,  5,  6,  and 
even  8  or  10  feet  high.  It  grows  sponta- 
neously on  hard,  poor,  gravelly  soils  ;  al*>c 
in  cool,  moist  situations,  among  stones,  by 
walls,  and  old  fences.  It  is  propagated  by 
seeds,    suckers,    and    offsets.     The    fruit 


288 


AMERICAN    FRUIT    BOOK. 


is  used  for  preserves,  jellies,  pickles,  tarts, 
&c.  Preserves  are  much  improved  by 
using  one  half  sweet  apples,  or  the  outer 
part  of  a  fine  water-melon,  such  as  the  Red 
Imperial. 

The  taimin  principle  is  in  the  bark  ;  and 
the  bark  and  wood  are  used  to  color  yel- 
low. Owing  to  its  rapid  growth,  durabil- 
ity, and  the  beauty  of  the  flower,  fruit, 
and  whole  plant,  it  is  admirably  adapted 
to  a  protective  and  ornamental  hedge.  It 
grows  on  land,  dry  or  moist,  rich  or  poor. 
The  objection  to  it  as  a  hedge  is  its  dispo- 
sition to  spread.  As  to  its  blasting  grain 
in  its  vicinity,  the  question  is  unsettled : 
but  the  weight  of  evidence  shows  that  it 
A  is  harmless. 


WHORTLEBERRY  AND  BLUEBERRY. 

The  Black  Whoktlebekry  {Vaccinmm  resinosnm)  is  a 
small  shrub,  from  2  to  6  feet  high,  generally  gi'owing  in 
moist  soils  and  swamps,  producing  small,  round,  sweet,  and 
excellent  fruit,  ripening  the  latter  part  of  summer. 

The  Low  Bluebekry  (Vaccinium  lenellum)  is  a  small,  low 
bush,  6  to  12  inches  high,  growing  in  beds,  or  bunches,  on 
dry  hills  and  mountains,  but  most  extensively  on  light  pine 
plains,  producing  blue  berries  of  similar  form  and  quality  to 
the  whortleberry,  but  rather  larger,  more  tender,  and  some- 
what earher,  ripening  at  midsummer.  Both  kinds  may  be 
improved  by  cultivation,  and  raising  seedlings. 

SHEPHERDIA,   OR  BUFFALO  BERRY. 

This  is  an  ornamental  shrub,  6  to 
12  feet  high,  with  beautiful  silvery 
leaves.  The  fruit  is  small ;  round- 
ish ;  red ;  excelfbnt  for  preserves. 
It  is  dioecious,  that  is,  has  the  stami- 
nate  flowers  on  one  tree,  and  the 
pistillate  on  another,  and  all  the  fruit 
is  on  the  latter.  They  are  set  Id 
pairs,  from  6  to  10  or  15  feet  apart 

FINIS. 


;i88JKi|ife' 


4 


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1^*.    ^ 


.■,».-. 


